Honey Mead-Brined Canada Goose with Cabbage, Currants, and Brûléed Pears

Coastal Living
Honey Mead-Brined Canada Goose with Cabbage, Currants, and Brûléed Pears Recipe

Photo: Peter Frank Edwards; Styling: Rachael Burrow, Linda Hirst

An elegant dinner of mead-brined goose breast with cabbage and brûléed pears is guaranteed to impress holiday guests.

Makes 4 servings


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4 shallots, sliced
1 teaspoon mustard seed
1 teaspoon coriander seeds
3 fresh thyme sprigs
2 tablespoons honey
6 cups honey mead, divided
2 tablespoons plus 1/2 teaspoon salt, divided
2 (8- to 10-ounce) goose breasts
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons fresh thyme, chopped
1/2 teaspoon freshly ground black pepper


Hands-on: 1 Hour, 30 Minutes
Total: 10 Hours, 10 Minutes

1. Combine first 5 ingredients, 2 cups honey mead, and 2 tablespoons salt in a medium saucepan over medium-high heat; bring to a boil. Transfer mixture to a large bowl, and let cool to room temperature. Add goose breasts to marinade, cover, and refrigerate 8 to 12 hours.

2. Preheat oven to 375°. Drain goose and pat dry with paper towels; discard marinade. Heat olive oil in a large oven-safe skillet over medium-high heat. Add goose breasts, skin sides down, and cook about 6 minutes or until skin is deep golden brown and fat has rendered. Flip goose; cook 1 more minute. Transfer skillet to oven, and roast 10 minutes or until goose is cooked through.

3. Meanwhile, cook remaining 4 cups honey mead in a medium saucepan over medium-high heat about 15 minutes or until reduced to 1 cup. Stir in butter, chopped thyme, pepper, and remaining 1/2 teaspoon salt. Spoon sauce over cooked goose, and serve with Sautéed Cabbage & Currants and Brûléed Pears.

Created date

October 2015