Grilled Goose Breasts with Chestnut Stuffing Recipe

Grilled Goose Breasts with Chestnut Stuffing Recipe
Serve these grilled goose breasts with chestnut stuffing and a vegetable of your choice. (Photo courtesy of Jacques Haeringer)

Chef Jacques Haeringer shows you how to prepare his mouthwatering grilled goose breasts with chestnut stuffing

Serves: 8-10
Prep time: 20 minutes
Cook time: 1-2 hours

Chestnut Stuffing Ingredients:

  • 1 pound fresh chestnuts
  • 4 tablespoons vegetable oil
  • ½ pound pork shoulder, cubed
  • ½ pound veal, cubed
  • ½ pound pork belly, cubed
  • 1 cup chopped onion
  • 1 cup dried bread
  • ½ cup milk
  • 3 eggs, beaten
  • 2 teaspoons sea salt
  • ¼ teaspoon freshly ground pepper
  • ½ teaspoon ground nutmeg
  • ½ teaspoon minced garlic

Goose Ingredients:

  • 4 wild goose breasts
  • 2 tablespoons oil
  • Sea salt
  • Freshly ground pepper

Directions:

  1. Preheat oven to 450 degrees.
  2. With a small, sharp knife, incise an X through the outside shell of each chestnut. Put chestnuts in shallow baking pan and place in oven for 10 minutes. Remove from heat. When cool, remove the outer shell and peel off the inside skin. The peeling process becomes more difficult as the chestnuts cool, so it may be necessary to reheat some of them. There will be approximately three cups (canned or frozen chestnuts may be substituted).
  3. Reduce the oven temp to 400 degrees. Heat two tablespoons of oil in a large skillet over high heat and sauté half of the cubed meat (pork shoulder, veal, and pork belly). When the meat is lightly browned, add half the onions, and continue cooking several minutes. Transfer meat and onions to a baking pan and cool. Repeat with the remaining cubed meat and onions (two pounds of sausage can be substituted for the cubed meat). Soak the bread in the milk, adding more milk if necessary to completely moisten. Wring out the bread with your hands, discarding the milk.
  4. Using a fine disc, grind the cooled cubed meat, onions, and bread into a mixing bowl. Add all the remaining stuffing ingredients, except the chestnuts. Sauté a small patty of stuffing and taste for seasoning, adjusting if necessary. Mix in the thoroughly drained chestnuts.
  5. Place the chestnut stuffing in a buttered oven-proof casserole, or a loaf pan and cover with foil. Set the casserole into a small roasting pan two-thirds filled with water. Bring to a boil and transfer to the preheated oven. Bake for one to two hours, reducing the temperature if the water boils rapidly. The internal temperature of the stuffing should reach 160 degrees on a meat thermometer. Remove from the oven and set aside while you prepare the goose.
  6. Now, on to the goose. Coat goose breasts with oil and season with salt and freshly ground pepper. On a hot grill, place breasts skin side down. Depending on the size of the goose breasts, for medium-rare, grill for two to three minutes, turn the breasts and cook for another two to three minutes. Remove from the grill and allow to rest for five minutes.
  7. Warm serving plates in a 200-degree oven. Slice goose breasts on the diagonal and place one breast on each warmed plate. Serve goose with the chestnut stuffing and your favorite fall garden vegetables.

About the Author:

Chef Jacques is a hunter, wild game culinary expert, and frequent "Today Show" guest. Visit his site for more on his books, classes and renowned restaurants, L'Auberge Chez Francois and Jacques' Brasserie.


Recommended for You

To date, Ducks Unlimited has played a role in conserving 14 million acres. Industry

Ducks Unlimited: A Duck Man's Best Friend

David Hart

To date, Ducks Unlimited has played a role in conserving 14 million acres.

Nourish your pup's noggin for elite performance. Retriever

Gun Dog Nutrition & Intelligence

Tony J. Peterson

Nourish your pup's noggin for elite performance.

Here's how to cash in on the spreading numbers of white-fronts. Hunting Tactics

Take Advantage of the Specklebelly Surge

John Gordon

Here's how to cash in on the spreading numbers of white-fronts.

See More Recommendations

Popular Videos

Browning A5 Shotgun -

Browning A5 Shotgun - 'Gun Stories'

Gun Stories host Joe Mantegna talks about the origin and history of the Browning A5 shotgun.

Picking a Puppy

Picking a Puppy

Wildfowl contributor Mark Romanack shares advice about choosing your next retriever.

Wentz Bros Outdoors - Throwback Waterfowl

Wentz Bros Outdoors - Throwback Waterfowl

This video is a classic! Take a front row seat with Carson as he hunted back in college. The clips are all either filmed with a GoPro or cell phone!

See more Popular Videos

Trending Stories

Let's face it, that old mud motor from two years ago isn't cuttin' it any longer.

Of course, it Boats

8 Best Mud Motors for 2016

David Hart - May 26, 2016

Let's face it, that old mud motor from two years ago isn't cuttin' it any longer. Of course,...

While there's no guarantee they'll make you a better shot, these 8 newly-designed shotgun choke Accessories

8 Best Choke Tubes for 2017

Wildfowl Online Staff - October 25, 2017

While there's no guarantee they'll make you a better shot, these 8 newly-designed shotgun...

SITKA Gear waterfowl product manager Jim Saubier shows off the Bozeman, Montana company's full line-up of women's waterfowl hunting gear for 2019. From warm and moisture wicking base layers to water and windproof outer layers, this is a complete system for women who love to chase fall and wintertime ducks and geese across the four flyways! Clothing & Waders

New SITKA Women's Waterfowl Lineup for 2019

Lynn Burkhead - January 28, 2019

SITKA Gear waterfowl product manager Jim Saubier shows off the Bozeman, Montana company's full...

See More Stories

More Recipes

 Bacon-Wrapped Duck Breast Poppers Recipe (Photo courtesy of Lynn Burkhead)

Perfect for party Recipes

Bacon-Wrapped Duck Breast Poppers Recipe

Lynn Burkhead - November 20, 2017

Bacon-Wrapped Duck Breast Poppers Recipe (Photo courtesy of Lynn Burkhead) Perfect for party

Cooking duck doesn't have to take all day, especially with this easy recipe for the classic French orange duck dish. Recipes

Easy Orange Duck Recipe

Jenny Nguyen-Wheatley

Cooking duck doesn't have to take all day, especially with this easy recipe for the classic...

Hosting a holiday dinner party? Forget the traditional Christmas ham and shake things up with a wildfowl holiday meal everyone will love! Recipes

Our Favorite Holiday Duck and Goose Recipes

Wildfowl Online Staff

Hosting a holiday dinner party? Forget the traditional Christmas ham and shake things up with...

See More Recipes

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.