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crockpot goose breast

Crockpot Goose Breast: 3 Tips for Juicy, Tender Meat

This Crockpot Goose Breast recipe delivers a rich, juicy, and fall-apart tender dish with deep flavors infused from slow cooking. Perfect for game meat lovers, this hassle-free recipe turns a sometimes-tough cut into a mouthwatering meal. Ideal for a cozy dinner, this dish pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh salad.
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Prep Time 15 minutes
Cook Time 4 hours
Rest Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 goose breasts about 500g each
  • 2 tbsp olive oil
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 2 cups beef or chicken broth 500ml
  • 1 cup red wine optional, for richness
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 2 tbsp butter for finishing

Method
 

  1. Sear the Goose: Heat olive oil in a pan over medium-high heat. Sear the goose breasts for 2 minutes per side until browned. Transfer to the crockpot.
  2. Prepare the Flavor Base: In the same pan, sauté onions and garlic until fragrant (about 3 minutes). Pour in the red wine and let it simmer for 2 minutes to reduce.
  3. Assemble in the Crockpot: Add the sautéed onions and garlic to the slow cooker. Pour in the broth, Worcestershire sauce, balsamic vinegar, smoked paprika, thyme, salt, pepper, and bay leaf.
  4. Slow Cook: Cover and cook on Low for 6 hours or High for 3.5 hours until tender.
  5. Finish the Sauce: Remove the goose and let it rest. Strain the cooking liquid, then reduce it in a pan with butter for a thicker, richer sauce.
  6. Serve: Slice the goose breast and drizzle with the sauce. Serve with mashed potatoes or roasted vegetables.

Notes

  • If you prefer a milder taste, soak the goose breast in salted water for a few hours before cooking.
  • You can substitute red wine with apple cider vinegar for a non-alcoholic version.
  • This recipe works well with duck breast as well.