Goose Thigh with Parsnip Cream Sauce

We used goose thighs that we had in the freezer for this, and we designed the sauce specifically to complement the richness of the goose. As we ate however, we realized that this sauce would also pair very well with other strong flavours like beef and duck as well as some mellower flavours like pork and chicken.

We served this with Sneaky Mashed Potatoes. As we cooked everything though, we realized that the dish would look very uniform in colour since the sauce and the side were nearly identical…so we peeled some Brussels Sprouts to make fried Brussels Sprout leaves to top everything off…and we regained some semblance of balance.

Time: 40 Minutes


  • Boneless and Skinless Goose (or duck) thighs. Since boneless goose and duck thighs are incredibly difficult to find, we’ll post pictures for how to debone beneath the recipe pictures.
  • Brussels Sprouts (about 1 per thigh)
  • For the Sauce
    • Parsnips (1 per thigh)
    • Heavy Cream
    • Butter
    • Black Pepper
    • Salt


  • Peel and cut your parsnips, and place them into a sauce pan with water. Boil until soft.
  • While your parsnips are underway, debone and skin your goose thighs, and preheat your oven to 350 degrees F.
  • Heat some oil in an oven-safe (cast iron!) pan, and when it’s nice and hot, add your goose thighs, cooking for about 5-6 minutes.
  • While your goose cooks, cut the bottoms off your Brussels Sprouts, and peel the leaves away from the stalk end, and place in a bowl.
  • After the 5-6 minutes, flip your goose, and sear on the other side for another 5-6 minutes. Add your Brussels Sprouts part-way through the second side’s sear.
  • Transfer your seared goose thighs to your oven, and roast for another 15-20 minutes until it reaches an internal temperature of 165 degrees F in the thickest part of the meat.
  • While your goose roasts, take your softened parsnips, and puree them in a food processor/blender/Ninja. You may need to add a little water to the parsnips in your device to complete the puree.
  • Transfer your parsnip puree back into your saucepan, and pour in your cream, and add your butter, salt, and pepper. Heat over low heat to melt the butter, and stir to combine.
  • When your digital meat thermometer tells you that your goose is 165 degrees F, you’re good to go.
  • Plate, devour, and enjoy!

To debone the thigh meat:

Carefully (and with the help of a sharp paring knife), remove the skin from your Goose Thighs.
Turn the thigh upside down, and make an incision in the meat atop the bone. Then, work your knife down both sides of the bone to fully expose it.
Work your knife under the bone, and cutting outward (away from your hands) cut the bone away from the flesh. Then, cut the bone away on the other side as well.
Press along your deboned goose thighs to make sure all of the bone and/or tough parts that you don’t want to eat are gone. If any are still there, remove them, and then continue onward.

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