Golden Goose Wellington

This recipe is a bit of hunter gatherer gourmet! And as is customary, we built a little pun into the recipe name, as we used Goose Breast as our primary protein and Golden Chanterelles for our Duxelles. In the end, the goose was tender, the pastry was puffy, and the chanterelles inspired an appetizer (Chanterelle Tartlets…recipe coming soon).

We served our Wellington slices with steamed broccoli. However, I’d think Roasted Asparagus, Roasted Cauliflower Wedges, or Shaved Brussels Sprouts would go very well with this.

Time: 2 Hours


  • Goose Breast
  • Prosciutto
  • Golden Chanterelles
  • Sweet Onion
  • Whole Grain Dijon Mustard
  • Black Pepper
  • Puff Pastry
  • An Egg


  • Part 1: Your Filling Prep
    • Wash your chanterelles, and cut the ends off. Then, chop finely in a food processor.
    • Dice your onion, and set aside.
    • Peel the skin off your goose breast (may need to use a knife to assist you), and give the top and bottom a little salt sprinkle.
    • Heat some butter in a pan (we like Cast Iron for this), and when it’s hot place your goose breast in. Sear for about 3-4 minutes, flip, and sear for another 3-4 minutes. then, remove and let sit to cool on a cutting board.
    • Toss your onions into the pan that you used to sear your goose breast, and cook for a few minutes to brown. Then, add in your minced chanterelles. Add in a little pepper, and cook for about 5-7 minutes so that your chanterelles turn into a paste.
    • Place some plastic cling wrap on a table, and arrange your prosciutto slices into a large rectangle.
    • Pat your goose breast dry, and place it atop the end of your prosciutto rectangle.
    • Top your goose breast with a little whole grain dijon, and spread evenly.
    • Scoop and spread your chanterelle mixture atop your mustard.
    • Roll up your goose/chanterelle in your prosciutto, and then wrap it all tightly in your cling wrap, and stash in the fridge for 45-60 minutes.
  • Part 2: Wrap it all together, and cook
    • Preheat your oven to 415 degrees F. Line a baking sheet with some foil, and give it an oil spray.
    • Wrap your goose package in your puff pastry.
    • Beat an egg, and brush it atop your puff pastry. Then, cut little venting slits in the top.
    • Bake for about 35-40 minutes until your puff pastry is puffy and golden brown on top.
  • Part 3: Plate, devour, and enjoy!


  1. Very nice execution! I don’t know about you, but for most meats (except for pork) I like a medium doneness. I know it is a hard sell for poultry, but I’ve had duck breast rare more than a few times and would probably try the goose at least at medium (with the juice running clear, but with a pink middle). I know this isn’t for everyone, but I like living on the edge 🙂

    1. Thank you! I agree about medium doneness. I will even do it with a pork tenderloin (medium well) occasionally, as it keeps the meat juicy and tender. Also agree on poultry needing to be fully cooked…but I also tend to fall in with the crowd that considers goose/duck as red meat more that poultry.

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