Migratory Birds
Goose Breast with Orange Marmalade

I can think of no wild game bird that doesn’t taste better when glazed or further flavored with citrus in some fashion. The pronounced flavor of goose breast is subtle and enhanced with orange marmalade.

Prep Time: 1-1/2 – 2 Hours
Yields: 2–4 Servings


2 boneless, skinless goose breasts
1 tbsp orange marmalade
salt and black pepper to taste
granulated garlic to taste
1/2 cup flour
1/4 cup olive oil
1 cup diced onions
1/2 cup diced celery
1/2 cup diced red bell peppers
1/4 cup minced garlic
4 cups chicken or game bird stock (see recipe)
1 (6-ounce) can frozen orange juice concentrate
1/2 cup dry white wine
1/4 cup minced parsley


Preheat oven to 375°F. Season goose breast well with salt, pepper, and granulated garlic. Dust lightly with flour, shaking off excess and set aside. In a large Dutch oven, heat olive oil over medium-high heat and sauté goose breasts until lightly browned. Remove goose from the pot and set aside. Add onions, celery, bell peppers, and minced garlic to the pot and sauté 3–5 minutes or until wilted. Return goose breasts to the pot then add the stock, orange juice, and marmalade. Cover and bake in the oven for 1-1/2 – 2 hours or until tender, basting occasionally with pan juices. Remove from oven, transfer goose to a serving platter and keep warm. Place Dutch oven on stovetop over medium heat and add wine, scraping to release any browned bits. Bring to a simmer and reduce liquid to a sauce consistency. To serve, slice breasts and arrange on a platter. Top with vegetables and sauce and garnish with parsley.