Goose meat tends to have a little stronger flavor than duck and tends to be dryer, so take care not to overcook it. It’s best to use moist cooking methods or cook it on the rare side. The good thing about geese is that the breast meat will be much larger than a duck’s. Even more to enjoy. Goose meat is excellent for hors d’oeuvres, too, when stronger meat is best served in smaller portions.
Blackened Goose Medallions(Makes four servings)
8 4-ounce pieces of goose breast meat
2 tablespoons olive oil
1⁄2 cup blackened seasoning
Preheat the gas or charcoal grill to medium-high heat. Place the blackened seasoning in a shallow dish. Place the olive oil in a second dish. Dip one side of the goose medallions in the olive oil to form a light coating. Place the oiled side of the medallions in the blackened seasoning. Do not season both sides of the meat. Put the seasoned side of the medallions on the grill. Cook for 2 to 3 minutes until the meat is blackened evenly. Quickly sear the opposite side of the medallions. Cook to your desired likeness. Medium rare to medium is best.
