One of our favourite ways to prepare duck is Duck Confit in a Crockpot. So when we saw some Goose in our freezer, we thought we should try to cook it with the same method. The goal was to create a dish with tender meat with a crunchy/pillowy skin. Pursuant to that goal, we poked holes in the skin with a toothpick, seasoned it, and then placed our Goose Breast in the slow cooker for a while. That allowed the fat in the skin to render and braise the meat.
Once that was done, we used the broiler to crisp the skin to finish the dish off. In the end, the Goose came out exactly as we’d hoped! We then served it over Black Truffle Spätzli and alongside a sauteed kale and onion medley.
Time: 6 Hours
Ingredients:
- Goose Breast
- Garlic Powder
- Garlic Salt
- Black Pepper
Method:
- Slice your goose breast into the number of pieces you need. Alternatively, you could slice after cooking…we weren’t sure if the meat would hold up to cutting after cooking, so we pre-cut. However, either way works.
- Sprinkle a little garlic salt and garlic powder on your goose skin.
- Use a toothpick or paring knife to poke little holes in the skin
- Transfer your goose to your slow cooker. Cook on low for 5-6 hours.
- Part way through cooking, crack some fresh black pepper on your goose.
- When your goose slow cook time is over, arrange some foil on a metal baking sheet. Turn your broiler to high heat.
- Place your goose atop the foil, and broil until the skin starts to turn golden brown and becomes slightly crunchy.
- Plate, devour, and enjoy!
