Wild Fowl & Duck · Members

Cider-Brined Goose Breast with a Honey Drizzle

A waterfowl plate: goose breast with a honey drizzle, cooked with a close eye and a hot pan.

80Minutes

2Serves

MediumLevel

4.5Rating

Method

Brine or season the goose breast well ahead and pat the skin completely dry for a crisp finish.

Join to unlock all 5,000 members-only recipes -- every step, every cut. Start a 30-day free trial and cancel anytime.

See all →

★★★★☆4.9

A waterfowl plate: roast pheasant with an orange glaze, cooked with a close eye and a hot pan.

93Min 4Serves EasyLevel

★★★★☆4.9

Goose breast with a maple glaze -- seared with a hard crust and rested before the knife.

75Min 2Serves MediumLevel

★★★★☆4.9

Slow and simple whole roast duck with a maple glaze, full of deep, wood-smoke flavor.

68Min 7Serves MediumLevel

★★★★☆4.9

Teal breast done right: and braised cabbage, with real technique and a good rest.

96Min 5Serves AdvancedLevel