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Seared Goose Breast with Chorizo and Charred Tomato Vinaigrette


Photo by Mike Erb

This dish is best served medium-rare, which brings out the full flavour of this lean wild bird.

Recipe courtesy of Jesse Vergen, Saint John Ale House, Saint John, N.B.


  • 2 Canada goose breasts
  • 1 vine-ripened tomato, halved
  • 4 spicy chorizo sausages, peeled
  • 6 Tbsp (90 ml) extravirgin olive oil
  • 4 Tbsp (60 ml) sherry vinegar
  • salt and pepper, to taste


  1. Season goose breasts with salt and pepper, and sear in a hot, oiled pan, turning at least once, until medium rare. Set aside to rest.
  2. Meanwhile, char tomato, cut-side down, in a dry pan over high heat until charred slightly but not totally burnt. Set aside.
  3. In the same pan, cook chorizo, breaking it up with a wooden spoon, and allow fat to render. Pour off excess fat, add charred tomato and mash mixture lightly with a fork.
  4. In a medium bowl, combine tomato-sausage mixture with olive oil and sherry vinegar. Season to taste.
  5. Slice breast and top with vinaigrette. Serve immediately. Serves 4.

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