Before you get started you will need
1. Two trimmed goose breasts
2. One large yellow onion – peeled and cut into ¼” slices
3. Medium sized cast iron pan
4. Pre heated 450 degree oven
Directions:
Add 2 goose breasts to chilled brine and refrigerate for up to 4 hours. Remove breasts from brine and pat dry on paper towel. Place dry rub on a plate and dredge breasts in spice to coat evenly on both sides. In a preheated cast iron pan (smoking hot) place breasts and sear for approx 2 minutes on each side until a dark brown crust has formed.
Once seared on both sides remove goose from pan and place 3 or 4 slices of onion on bottom of pan. Place goose breasts on top of sliced onions.
Brush goose breasts generously with bourbon BBQ sauce and roast in a preheated 450 degree oven. You will want to flip goose breasts after 5 minutes and glaze opposite side with BBQ sauce. Continue to do this until you have a 140 degree internal temp. in center of meat.
Once cooked through remove goose breasts from pan and allow resting for at least 5 minutes before slicing and serving.
Brine
¼ Cup salt
4 cups water
*add salt to warm water to dissolve and chill
Smoky Dry Rub
2 TBS smoked paprika
2 TBS chili powder
2 TBS fresh ground black pepper
1 TBS garlic powder
1 TBS onion powder
½ tsp chipotle powder
1 tsp salt
1tsp sugar
1 tsp dry mustard powder
*place ingredients in mixing bowl and whisk together to incorporate evenly
Bourbon BBQ Glaze
½ cup fine diced onion
4 cloves minced garlic
¾ cup bourbon
2 tsp smoky dry rub
1 ¼ cup ketchup
3 TBS sweet white miso
1/3 cup cider vinegar
½ cup molasses
1 TBS garlic chili paste
*In a heavy bottom sauce pan combine all ingredients and simmer on low, stirring occasionally to prevent scorching. After about 45 minutes of simmering on low heat it should have a thick consistency. Remove from heat and let cool. Puree in blender if a smooth consistency is desired. Will produce approx. 1 cup of BBQ sauce. Refrigerate if not using immediately.
**Optional – Add ¼ cup bourbon to ¾ cup of your favorite BBQ sauce