British Grilled Goose Breast with Sage and Port Sauce

Introduction

Goose is a quintessentially British dish that often takes center stage during the holidays, but it is an absolute delight that deserves a spot on your grill year-round. Unlike chicken or turkey, goose breast is red meat poultry, boasting a rich, gamey flavor and a thick layer of fat that renders down beautifully when cooked over an open fire. This recipe elevates the natural savory notes of the meat by pairing it with a classic sage and port reduction.

Using the Arteflame grill for this recipe transforms the texture of the skin, making it impossibly crisp while keeping the interior tender and juicy. The smoky nuance from the wood fire complements the sweetness of the port wine and the earthy aroma of fresh sage. Whether you are looking for an alternative to steak or wanting to impress guests with a traditional European favorite, this grilled goose breast recipe delivers sophistication with every bite.

Ingredients

For the Goose

• 2 large goose breasts, skin-on
• 1 tbsp kosher salt
• 1 tsp freshly cracked black pepper
• 1 tbsp olive oil (for coating)

For the Sage and Port Sauce

• 1 cup Ruby Port wine
• 1 cup high-quality chicken or beef stock
• 2 tbsp unsalted butter, cold and cubed
• 1 large shallot, finely minced
• 1 tbsp fresh sage leaves, chopped
• 1 tsp redcurrant jelly (optional for sweetness)
• Salt and pepper to taste

Instructions

Step 1: Prep the Goose Breasts

1. Remove the goose breasts from the refrigerator at least 30 minutes before grilling to allow them to reach room temperature.
2. Pat the skin completely dry with paper towels. This is crucial for achieving crispy skin.
3. Using a sharp knife, score the skin in a crosshatch pattern. Be careful to cut only through the fat and not into the meat itself. This helps the fat render out during grilling.
4. Rub the meat side with olive oil, salt, and pepper. Rub plenty of salt into the scored skin side.

Step 2: Fire Up the Arteflame

1. Build a medium-hot fire in your Arteflame grill. You want the center grill grate to be hot for searing, while the flat cooktop maintains a consistent medium-high heat.
2. Allow the cooktop to heat up and scrape it clean to ensure a perfect cooking surface.

Step 3: Sear and Grill the Goose

1. Place the goose breasts skin-side down on the flat cooktop surface (not directly over the center flames yet).
2. Let the fat render slowly for about 6–8 minutes. You will see a significant amount of liquid fat releasing; move the breast slightly if needed to keep frying the skin in its own fat.
3. Once the skin is golden brown and crispy, flip the breasts over.
4. Move the breasts closer to the center grate if you want a harder sear, or keep them on the flat top for gentler cooking. Grill for another 4–6 minutes on the meat side.
5. Aim for an internal temperature of 130°F (54°C) for medium-rare. Goose becomes tough if overcooked.
6. Remove from the grill and let rest for at least 10 minutes.

Step 4: Make the Sage and Port Sauce

1. While the goose rests, place a cast-iron skillet or saucepot directly on the flat cooktop surface.
2. Add a small amount of rendered goose fat (from the grill surface) or butter to the pan. Sauté the minced shallots until softened and translucent.
3. Pour in the Port wine to deglaze the pan, scraping up any fond. Let it simmer until reduced by half.
4. Add the stock and fresh sage. Simmer for another 5–8 minutes until the sauce thickens slightly.
5. Stir in the redcurrant jelly if using.
6. Remove from heat and whisk in the cold cubed butter to create a glossy, velvety finish. Season with salt and pepper.

Step 5: Serve

1. Slice the goose breast against the grain into thin strips.
2. Fan the slices onto a warm plate and drizzle generously with the sage and port sauce.
3. Garnish with a fresh sage leaf and serve immediately.

Tips

The secret to perfect goose breast lies in managing the fat layer. Goose has a much thicker layer of fat than duck, which acts as natural insulation. If you do not score the skin, the heat won't penetrate effectively, leaving you with flabby skin and overcooked meat. When scoring, use a light hand; cutting into the flesh releases juices that dry out the meat. Additionally, save the rendered fat! Known as "liquid gold," rendered goose fat is incredible for roasting potatoes. If your Arteflame cooktop accumulates a lot of fat during the cook, carefully scrape it into a collection bowl or guide it toward the fire carefully to avoid massive flare-ups, though the Arteflame design minimizes this risk.

Variations

While the classic British combination of sage and port is timeless, goose breast is a versatile protein that pairs well with various flavor profiles. You can easily adapt this recipe to suit the season or your personal palate. Here are a few excellent variations to try on your grill:

• Spiced Orange Glaze: Swap the port for orange juice and Grand Marnier, adding a cinnamon stick and star anise during the reduction for a festive Christmas twist.
• Smoky Maple & Mustard: Skip the wine reduction and brush the breasts with a mix of maple syrup and grain mustard during the last minute of grilling.
• Cherry & Thyme: Replace the sage with fresh thyme and the redcurrant jelly with cherry preserves for a fruitier, tart contrast to the rich meat.
• Asian Fusion: Marinate the breast in soy sauce, ginger, and five-spice powder, then serve with a plum sauce reduction instead of port.
• Peppered Crust: Coat the meat heavily in crushed peppercorns before grilling and serve with a creamy cognac sauce.

Best pairings

Because goose is a rich, fatty meat with a bold flavor, it requires sides that can cut through that richness or stand up to it without getting lost. In keeping with the British theme, potatoes are almost mandatory. Roast potatoes cooked in the rendered goose fat are the traditional choice, offering a crunchy exterior and fluffy interior. For vegetables, look for bitterness or acidity.

• Braised Red Cabbage: Cooked with apples and vinegar, the acidity balances the goose fat perfectly.
• Roasted Root Vegetables: Parsnips, carrots, and celeriac roasted on the Arteflame add earthy sweetness.
• Wild Rice Pilaf: A nutty grain texture complements the gamey flavor of the bird.
• Drink Pairing: A full-bodied Pinot Noir or a Châteauneuf-du-Pape pairs beautifully with the port sauce.

Conclusion

Grilling a British-style goose breast on the Arteflame is a culinary experience that bridges the gap between refined dining and rustic outdoor cooking. The high, even heat of the flat cooktop renders the fat to perfection, creating a skin that shatters like glass, revealing tender, pink meat beneath. The sage and port sauce adds a layer of luxury that ties the dish together, making it suitable for a special occasion or a sophisticated weekend meal.

Don't be intimidated by cooking goose; treat it like a premium steak, respect the resting time, and let the flavors speak for themselves. Once you try this method, you may find yourself preferring goose over the traditional holiday turkey or beef roast. Gather your ingredients, light the fire, and enjoy a taste of British tradition right in your backyard.