Top 12 Delicious Goose Meat Dishes and Simple Recipes to Make at Home

Goose Breast with Apricot Sauce is a dish that, if prepared properly, will leave you craving for more.

Ingredients:

• 1 can of apricots (300g)
• 700g goose breast
• 2 tablespoons honey
• 1 large carrot
• 2 sprigs bok choy
• Herbs of your choice
• Seasonings including black vinegar, seasoning powder, soy sauce, etc.
• 2 tablespoons heavy cream

Instructions:

• Step 1: Clean the goose meat and marinate it with black vinegar, honey, seasoning powder, soy sauce, and finely chopped herbs. Mix well and let it sit for 30 minutes to allow the flavors to soak in.
• Step 2: Peel the carrot, wash it, and cut it into small squares. Boil the carrot pieces until tender. Clean the bok choy and blanch it in boiling water, then soak it in cold water to keep it crispy. Take half of the apricots and cut them into wedges.
• Step 3: Blend the remaining apricots after removing the seeds. Add them to a pan with butter and heavy cream. Season with more seasoning powder and stir well. Add the goose broth to thicken the sauce. When the sauce thickens, turn off the heat.
• Step 4: Melt butter in a pan and fry the marinated goose meat until crispy. Remove the goose from the pan and arrange it on a baking tray. Place it in the oven at 180°C for about 20 minutes until fully cooked. Slice the goose into bite-sized pieces and plate it beautifully. Arrange the bok choy, carrots, and drizzle the apricot sauce over the goose to finish.

In fact, many people have only heard of the dish Steamed Goose but have never tried it. Well, this is the next recipe Mytour is sharing with you.

Ingredients:

• Whole or half goose, depending on how many people are eating in your family
• Fresh ginger, 2 stalks of lemongrass, whole chili peppers, a little dried cinnamon, a bit of star anise, a few cardamom pods
• Seasonings: oyster sauce, soy sauce

Instructions:

• Step 1: Prepare the goose: After purchasing the goose, clean it thoroughly, then cut it into small pieces for easier cooking. Place the pieces in a large bowl, add soy sauce and oyster sauce, then mix to allow the meat to absorb the seasoning.
• Step 2: Prepare the spices: Peel the ginger, crush it, and chop it finely. Clean the lemongrass, remove the old outer leaves, slice it into thin pieces. Cut the chili peppers in half and remove the seeds, then slice them. Add the ginger, lemongrass, and chili into the bowl with the goose meat, and add star anise, cinnamon, and cardamom. Mix everything together and let it marinate for about 20 minutes.
• Step 3: Once the goose has marinated, transfer the meat to a steaming pot. Steam for about 15 minutes until the goose is cooked through. Serve the dish in a large bowl or plate and enjoy with family and friends.

Stir-fried Goose with Mushrooms is a simple dish to prepare, and it's easy to achieve success even on the first try.

Ingredients:

• 1kg goose breast. This cut is ideal since it's the leanest part.
• 1 carrot (around 200g)
• 1 packet of enoki mushrooms
• 1 onion
• Fresh herbs like basil or your favorite greens.
• Sweet bell peppers in various colors
• 1 small handful of toasted sesame seeds
• Several stalks of green onions
• Seasonings: cooking oil, seasoning powder, salt, etc.

Preparation:

• Step 1: Preparing the ingredients
  • Rinse the goose with salted water, then slice it into thin pieces. Let the meat drain well before marinating.
  • Wash the enoki mushrooms and remove the stems.
  • Peel the onion, cut it into wedges, and soak it in water. A tip to avoid tears: chill the onion in the fridge for about 30 minutes before slicing.

• Step 2: Marinate the goose with minced garlic, seasoning powder, and salt (1 tablespoon each), and mix well. Let it sit for 30 minutes to absorb the flavors.

• Step 3: Cooking
  • Heat 2 tablespoons of oil in a pan, then sauté the minced garlic until fragrant. Add the marinated goose and stir-fry until the meat firms up.
  • In a separate pan, stir-fry the mushrooms and onion quickly to prevent them from releasing too much water. Once done, add the stir-fried goose along with the carrot and bell peppers. Stir-fry until the vegetables are slightly tender, then add lemongrass and green onions. Taste and adjust the seasoning, stir well, and turn off the heat.
  • Sprinkle some toasted sesame seeds over the finished dish. Serve with fresh basil or other herbs for a delightful meal!

Goose Breast Salad with Sprouts is a simple yet delicious dish that can serve as both a snack or a main course.

Ingredients:

• 500g goose breast
• 500g sprouts
• 2 slices of bread
• 5 cherry tomatoes
• Coconut, salt, sugar, monosodium glutamate, lime, fried onions, garlic, peanuts, and fresh herbs

Instructions:

• Step 1: Prepare the ingredients
  • Clean the goose breast thoroughly, then marinate with salt, sugar, and monosodium glutamate for 15 minutes to let the flavors absorb.
  • Wash the sprouts and drain them well.
  • Cut the cherry tomatoes in half.
  • Cut the bread into small finger-sized pieces.

• Step 2: Heat oil in a pan, fry the bread pieces until golden, then drain on paper towels. In another pan, heat oil and sauté minced garlic until fragrant. Add the marinated goose breast and fry until the meat is firm, then pour in the coconut water and cook until the goose is fully cooked. Let the meat cool before slicing it thinly.

• Step 3: Squeeze juice from three limes, and mix it with two tablespoons of sugar, two tablespoons of fish sauce, and half a teaspoon of monosodium glutamate. Adjust the seasoning to achieve a balanced sour, salty, and sweet taste. In a large bowl, combine the sliced goose with sprouts and the lime dressing. Toss well, then add fresh herbs and fried onions and garlic. Finally, sprinkle peanuts on top for extra crunch.

Goose meat is naturally sweet, with a neutral nature, and is known for its ability to nourish the organs, enhance vitality, and boost energy. It is often used in dishes that help treat various ailments. Additionally, goose meat is rich in nutrients such as vitamins, calcium, phosphorus, iron, and fats.

Bamboo shoots are great for controlling cholesterol, improving heart health, reducing inflammation, boosting immunity, and treating certain conditions. When combined with goose meat in the dish Braised Goose with Bamboo Shoots, it creates a delicious and nutritious meal for everyone.

Ingredients:

• 1/2 goose
• 1 bamboo shoot (or 2-3 smaller shoots)
• Cooking oil
• Shallots, black pepper, ginger, chili, coriander, green onions
• Fish sauce, seasoning powder, monosodium glutamate
• Chili paste

Instructions:

• Step 1: Prepare the ingredients
  • Clean the goose meat, rub it with a mixture of white wine and minced ginger to remove the gamey smell, then wash it, drain it, and cut it into bite-sized pieces.
  • Boil the bamboo shoots to remove the bitterness, then rinse, drain, and cut them into small pieces.

• Step 2: Cook the dish
  • Heat a pan with two tablespoons of oil, sauté the chopped shallots until fragrant. Add the bamboo shoots and stir-fry, seasoning with a little fish sauce to soften and infuse the flavor.
  • In another pan, heat three tablespoons of oil, sauté the shallots until fragrant, add the goose meat, stir-fry quickly, then add two tablespoons of chili paste and stir well. Once the meat is cooked, pour in water and simmer on low heat for about 30 minutes.
  • Once the goose is tender and flavorful, add the pre-cooked bamboo shoots, bring to a boil for another 10 minutes. Finally, add chopped coriander, green onions, and sliced chili. Taste and adjust seasoning as needed to complete the dish.

Braised Goose with Bamboo Shoots is a unique and nutritious dish perfect for a weekend family meal, replenishing energy after a long week of work and study. Let’s get started and enjoy!

If you are used to grilled sausages made from pork or beef, then the grilled goose sausage will surprise you with its sweet and savory flavors, offering a delightful twist with this unique meat.

Ingredients:

• 500g goose meat
• 1 shallot (or 2 small onions), 3 garlic cloves, 1 stalk of lemongrass
• 2-3 tablespoons of caramel sauce, fish sauce, oyster sauce
• Sugar, ½ teaspoon sesame oil
• Black pepper, sesame seeds
• Skewers (for oven grilling), bamboo skewers (for charcoal grilling)

Instructions:

• Step 1: Prepare the Ingredients
  • First, wash the bamboo skewers and boil them in hot water. If you're grilling with charcoal, soak the skewers in cold water for about 30 minutes to prevent them from burning while grilling.
  • Next, clean the goose meat, let it drain, and slice it into thin, bite-sized pieces.
  • Smash and finely chop the shallot, garlic, and lemongrass.

• Step 2: Marinate the Meat
  • For the best flavor, marinate the goose meat well. Use a combination of fish sauce, caramel sauce, oyster sauce, sugar, shallots, garlic, lemongrass, sesame oil, black pepper, and sesame seeds. Let it sit for about 2 hours to absorb all the flavors.

• Step 3: Skewer the Meat
  • Once marinated, thread the meat onto the bamboo skewers. Place smaller pieces inside and larger pieces on the outside. After assembling, gently shape the skewers to make the sausages more even.
  • A key tip: Avoid skewering meat too thickly. If the skewers are too thick, the meat will cook unevenly, with the outside burning before the inside cooks.

• Step 4: Grill the Meat
  • The best way to enjoy this dish is by grilling the skewers over charcoal. The meat will cook evenly and taste amazing. If you don't have a charcoal grill, you can bake the skewers in an oven at 200°C (392°F) for 30-35 minutes. Be sure to turn the skewers halfway through for even cooking.

Are you planning a cozy barbecue to celebrate a special occasion with loved ones? The roast goose will elevate your party with a touch of Western elegance, while still maintaining a warm and intimate atmosphere.

Ingredients:

• 1 goose (about 4-5 kg)
• 150g dried raisins
• 3-4 apples
• 200g dried plums
• 1 onion
• 1-2 garlic cloves
  Seasoning: black pepper, seasoning powder, salt, monosodium glutamate, fish sauce (to taste)

Instructions:

• Step 1: Prepare the Ingredients
  • Start by cleaning the goose and making an incision to remove the insides. Tip: Rub the goose with salt and black pepper to eliminate any odor and enhance its flavor, making the meat more aromatic after roasting.

• Step 2: Prepare the Stuffing
  • Finely chop the goose’s organs (heart, liver, gizzard) and season them in a bowl. Dice the apples and onion.
  • Mix the raisins, dried plums, diced apples, and onion with the seasoned organs. Add a teaspoon of seasoning powder and black pepper, then stir to combine.
  • Stuff this mixture into the goose’s cavity, and sew it shut using needle and thread to keep everything in place while roasting.

• Step 3: Roast the Goose
  • Peel and crush the garlic cloves. Rub the goose with salt, pepper (about 1-2 teaspoons each), and the crushed garlic.
  • Place the goose on a roasting tray, ensuring the breast is facing down. Roast at 200°C for one hour to achieve a crispy golden skin. Then lower the temperature to 100°C for 2 hours to ensure the meat cooks through and remains tender.
  • Remember to use a second tray beneath the goose to collect the juices, which can be used later as a dipping sauce.

Once done, slice the goose and serve with the stuffing. For a fresher taste and to balance the rich flavor, pair the roast goose with potatoes, fresh vegetables, and a dipping sauce of your choice.

The goose meat will be tender with a slightly pink hue, while the skin will turn golden and glossy. Now that you're craving it, it’s time to head to the kitchen and cook this delicious roast goose.

Stir-fried goose meat is a wonderfully unique dish that would be perfect for your next lunch. If you're tired of the usual goose preparations, give this new method a try for a refreshing twist.

Ingredients:

• 1 kg of goose meat (the breast part is recommended as it is the leanest)
• Enoki mushrooms, onions
• 1 carrot
• Thai basil
• Spring onions
• Minced garlic, lemongrass
• Green and red chili peppers
• Seasoning powder, salt, and cooking oil
• Roasted sesame seeds

Instructions:

• Step 1: Prepare the ingredients: Clean the goose meat and cut it into bite-sized pieces, then set aside to drain.
• Step 2: Marinate the meat
  • Once the goose meat is drained, marinate it with 1 tablespoon of salt, 1 tablespoon of seasoning powder, and some minced garlic. Let it marinate for 15-20 minutes to absorb the flavors.
• Step 3: Stir-fry the goose
  • Heat a pan over medium heat, then add 2 tablespoons of cooking oil. Once the oil is hot, add the minced garlic and sauté until fragrant. Next, add the marinated goose meat and stir-fry on low heat until the meat firms up.
  • Add the enoki mushrooms and onions, and stir-fry for 2 minutes. Then, add the carrots and chili peppers and stir-fry quickly. Add the lemongrass and spring onions, and adjust the seasoning to taste before turning off the heat.
  • When serving, garnish with fresh basil and a sprinkle of roasted sesame seeds to enhance the flavor and appearance.

Enjoy your delicious stir-fried goose!

Smoked goose breast salad is perfect for hot summer days, helping to reduce the loss of appetite due to the heat. It's also an excellent choice for anyone looking to lose weight and eat light.

Salad ingredients:

• 300g smoked goose breast
• 100g green peas
• 50g corn kernels
• 1 avocado
• 10 cherry tomatoes
• 1/2 onion
• 1 cucumber
• 1 carrot
• 1 boiled egg

Ingredients for the salad dressing:

• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 2 tablespoons sugar
• 1/3 teaspoon salt
• 1/3 teaspoon pepper
• 1 tablespoon minced garlic

Instructions:

• Step 1: Prepare the ingredients
  • Grill the smoked goose breast for 3 minutes on each side, then let it cool before slicing it into bite-sized pieces.
  • Wash and tear the lettuce, cutting it into small pieces according to your preference.
  • Wash and drain the sprouts.
  • Blanch the green peas and corn in boiling water for 3 minutes, then immediately immerse them in ice water.
  • Peel and remove the pit from the avocado, cutting it into small cubes.
  • Cut the cherry tomatoes in half.
  • Slice the onion thinly.
  • Boil the egg, peel it, and cut it in half.
  • Wash and slice the cucumber into long pieces.
  • Boil the carrot briefly and shred it.

• Step 2: Prepare the olive oil dressing
  • Combine all the ingredients for the dressing—apple cider vinegar, olive oil, sugar, salt, pepper, and minced garlic—and mix well until the sugar dissolves.
• Step 3: Assemble and serve
  • Place all the prepared vegetables and smoked goose breast slices onto a plate.
  • Drizzle the dressing over the top and serve immediately.

You can adjust the salad ingredients as you prefer or add other vegetables to suit your taste.

Stir-fried goose with lemongrass and chili is a flavorful dish that is sure to captivate anyone who tries it. If you haven’t made it yet, give it a try! It’s a simple recipe with an incredible taste.

Ingredients:

• Goose breast: 500g
• 2 hot chilies
• A few shallots
• 4 stalks of fresh lemongrass
• Basic cooking seasonings: seasoning powder, MSG, salt, fish sauce, cooking oil

Instructions:

• Step 1: Prepare the ingredients
  • Choose a medium-aged goose—neither too young nor too old. Separate the meat from the bones and slice it thinly. You can use the bones to cook some soup or stew!
  • If you have time, lightly char the goose meat over straw before cooking. This will make the skin crispier and the meat more fragrant.

• Step 2: Marinate the goose meat
  • Marinate the goose meat with the following seasoning mix: seasoning powder, oyster sauce, MSG, ground pepper, minced shallots in a 1:½:1:1:1 ratio. Use gloves to mix the ingredients well so the meat absorbs the flavor.
  • Let it marinate for about 60 minutes before cooking.
  • While waiting, prepare the other ingredients. Peel and wash the lemongrass, then slice it thinly. Wash and de-stem the chilies, then slice them into thin strips. Peel and mince the shallots.

• Step 3: Stir-fry the dish
  • Heat 2 tablespoons of oil in a pan, add the minced shallots, and fry until fragrant. Then, add the marinated goose meat and stir-fry until the meat is browned and cooked through, then set aside.
  • In the same pan, add another 2 tablespoons of oil and sauté the lemongrass and chili until fragrant. Once the vegetables have softened, add the cooked goose meat back into the pan and stir-fry everything together. Season to taste, and when everything is well-cooked, turn off the heat. Your stir-fried goose with lemongrass and chili is now ready!

The dish Goose with Clay Pot Style is quite familiar to many Vietnamese people. You might be accustomed to clay pot dishes made with pork or rabbit, but have you ever tried making it with goose? Like other clay pot dishes, goose clay pot style also uses signature ingredients like galangal, tamarind, shrimp paste, and others, prepared in a unique way. Let’s dive into how to prepare this special dish!

Ingredients:

• Half a goose (about 1kg, adjust according to the number of people)
• Some good-quality shrimp paste
• Ground galangal
• 1 bowl of tamarind juice
• Basic cooking seasonings

Instructions:

• Step 1: Prepare the goose
  • After buying the goose, wash it thoroughly with cold water and scrub the skin with salt. Rinse again to remove any odor.
  • Next, lightly char the goose over straw to give it a fragrant aroma and crispy skin. Alternatively, you can wrap it in foil and roast it in the oven.
  • After roasting, cut the neck, wings, and head separately, and chop the body into bite-sized pieces.

• Step 2: Marinate the goose
  • Mix ground galangal, shrimp paste (2 tablespoons of each), fish sauce, and seasoning powder (1 tablespoon each), along with half a teaspoon of pepper. Mix well and rub the marinade into the goose. Let it marinate for 20 minutes.

• Step 3: Cooking the dish
  • After 10 minutes of marinating, stir-fry the goose in a pan for a quick sear, then marinate for another 10 minutes. Add tamarind juice during the first stir-fry.
  • After 20 minutes, add the marinated goose back into the pan and stir until all the water from the meat evaporates. Cover the pan and cook until the liquid is reduced, stirring occasionally until the goose becomes tender. Adjust seasoning to taste.
  • Add just enough water to cover the meat and simmer on low heat. Once the water reduces by half and thickens, check the meat for tenderness. Then turn off the heat. You’ll notice a layer of golden fat on the surface that looks very appetizing.

This dish pairs wonderfully with steamed rice or vermicelli noodles. The rich sauce is also perfect for dipping with bread. Now, gather your family and enjoy this delicious dish while it's hot!

Next on the list is the Goose Neck Sausage, a rich, flavorful dish with a very distinct taste that will surely have the whole family praising it.

Ingredients:

• 2 goose neck skins (approximately the length of an adult's forearm)
• 100g minced lean meat (or you can use goose meat itself)
• 100g of fresh pork sausage
• 150ml of goose blood
• A handful of Vietnamese coriander
• Some spring onions
• A bunch of Thai basil
• 50g roasted peanuts
• 2 tablespoons of monosodium glutamate (MSG)
• 50ml of water
• 1/2 tablespoon of seasoning powder

Instructions:

• Step 1: Clean the herbs (spring onions, Vietnamese coriander, and Thai basil), then chop them finely. In a mixing bowl, combine the minced meat, sausage, 1/2 tablespoon of seasoning powder, and chopped herbs. Mix thoroughly using gloves.
• Step 2: In a separate bowl, mix water, MSG, and goose blood together. Stir for about 5 minutes until the blood thickens. Then, add this mixture to the meat and herb mixture and combine well.
• Step 3: Tie one end of the goose neck skin tightly with string. Stuff the mixture into the skin, ensuring that the meat and blood are packed tightly to avoid the sausage becoming loose during cooking.
• Step 4: Bring a pot of water to a boil, then carefully drop the stuffed sausage into the water and cook for 30 minutes. Goose neck sausages are more resistant to bursting compared to pork or dog intestine sausages. However, to ensure safety, occasionally open the lid and poke the sausage with a pin or sharp object to relieve any internal pressure, helping it cook faster.
• Step 5: After boiling, soak the sausage in cold water to clean it and speed up the cooling process. Once cooled, remove the sausage and slice it into bite-sized pieces.