I got goosed!

laura_pomerenke_702503

I tried a wild goose breast last night for a party. Saw some other recipes online so I did 56 C for two hours. Meat looked beautiful, medium, but was so tough I couldn’t serve it! Anyone have experience with wild goose? I saw the recipe for wild duck legs and they went to 70 for 17 hours.

tshewman

Did mine at the same temp for 3 previously (bottom left on plate). Also brined the breasts. Lets 65C for 48hrs. Wild goose can be tough (kinda their job :-)...) and knowing slaughter conditions may play and even more important roll.