Crispy Kosher Goose Breast With Apple Stuffing Recipe

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I’ll be honest with you: goose isn’t something most of us cook every day. It’s that special occasion bird that shows up maybe once or twice a year, usually when you want to impress guests or mark a holiday. But here’s what I’ve learned after cooking goose for my family’s Rosh Hashanah dinner for years: it’s actually easier than you think, and the results are absolutely worth the effort.

Goose has this incredible rich flavor that’s deeper than duck but not as heavy as you might expect. The key to great goose breast is managing that fat layer under the skin. Score it properly, and you’ll get the crispiest skin while the meat stays tender. I learned this technique from my mother-in-law, who grew up cooking geese on her family’s farm in Poland. She taught me to start the bird skin-side down in a cold pan, letting the fat render slowly. This way, you’re not fighting the fat but using it to create that golden, crackling skin.

Getting Goose Breast Skin Perfectly Crispy

The apple stuffing here isn’t your typical Thanksgiving version. I use tart apples like Granny Smith mixed with sweet onions, fresh herbs, and day-old challah. The fruit adds brightness that cuts through the richness of the goose, and the challah soaks up those incredible pan drippings. I add a splash of sweet wine and some dried cranberries for extra depth.

Apple Stuffing That Complements Rich Poultry

This dish works beautifully for Rosh Hashanah when you want something festive but different from the usual brisket. I like serving it with roasted root vegetables and a simple green salad dressed with pomegranate vinaigrette. The whole meal feels elegant without being fussy.

Crispy Kosher Goose Breast With Apple Stuffing Recipe - Jewish recipe
I'll be honest with you: goose isn't something most of us cook every day. It's that special occasion bird that shows up maybe once or twice a year, usually when you want to impress guests or mark a holiday. But here's what I've learned after cooking goose for my family's Rosh Hashanah dinner for years: it's actually easier than you think, and the results are absolutely worth the effort. Goose has this incredible rich flavor that's deeper than duck but not as heavy as you might expect. The key to great goose breast is managing that fat layer under the skin. Score it properly, and you'll get the crispiest skin while the meat stays tender. I learned this technique from my mother-in-law, who grew up cooking geese on her family's farm in Poland. She taught me to start the bird skin-side down in a cold pan, letting the fat render slowly. This way, you're not fighting the fat but using it to create that golden, crackling skin. The apple stuffing here isn't your typical Thanksgiving version. I use tart apples like Granny Smith mixed with sweet onions, fresh herbs, and day-old challah. The fruit adds brightness that cuts through the richness of the goose, and the challah soaks up those incredible pan drippings. I add a splash of sweet wine and some dried cranberries for extra depth. This dish works beautifully for Rosh Hashanah when you want something festive but different from the usual brisket. I like serving it with roasted root vegetables and a simple green salad dressed with pomegranate vinaigrette. The whole meal feels elegant without being fussy.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Goose
  • 2 lbs kosher goose breast skin on, bone in
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
For the Apple Stuffing
  • 4 cups day-old challah cubed
  • 2 large Granny Smith apples peeled and diced
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 1/3 cup dried cranberries
  • 2 tbsp fresh sage chopped
  • 1 tbsp fresh thyme chopped
  • 1/4 cup sweet red wine kosher
  • 1 cup chicken stock kosher
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

Prepare the Goose
  1. Remove goose breast from refrigerator 30 minutes before cooking to bring to room temperature.
  2. Score the skin in a crosshatch pattern, cutting through the fat but not into the meat. Make cuts about 1/2 inch apart.
  3. Mix salt, pepper, garlic powder, and thyme. Rub seasoning all over the goose breast, including under the skin where possible.
  4. Preheat oven to 400°F.
Make the Stuffing
  1. Heat olive oil in a large skillet over medium heat. Add onion and celery, cooking until softened, about 5 minutes.
  2. Add diced apples and cook for 3 minutes until slightly softened.
  3. Stir in cranberries, sage, and thyme. Cook for 1 minute until fragrant.
  4. Add wine and let it reduce by half, about 2 minutes.
  5. Remove from heat and stir in cubed challah, chicken stock, salt, and pepper. Mix until bread is evenly moistened.
  6. Transfer stuffing to a greased 8x8 inch baking dish and set aside.
Cook the Goose
  1. Place goose breast skin-side down in a cold, oven-safe skillet. Turn heat to medium-low.
  2. Cook for 8-10 minutes without moving, allowing fat to render and skin to become golden brown.
  3. Flip goose breast skin-side up and immediately transfer skillet to preheated oven.
  4. Place stuffing dish in oven alongside the goose.
  5. Roast for 35-45 minutes until internal temperature of goose reaches 135°F for medium-rare or 145°F for medium.
  6. Remove goose from oven and let rest for 10 minutes before slicing. Continue cooking stuffing for additional 10-15 minutes until top is golden.
  7. Slice goose breast against the grain and serve with the apple stuffing.

Notes

Goose breast can be ordered from most kosher butchers with advance notice. If unavailable, substitute with duck breast using the same technique. The rendered fat from cooking makes excellent roasted potatoes. Leftover stuffing reheats well and can be served as a side dish for other meals.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 580mg 25%
Dietary Fiber 3g 11%
Total Sugars 15g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.
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