Bacon Braised Goose in Honey Mustard Sauce 2

Here's a recipe that produces one of the best tasting dishes I've ever had for ducks or geese. I took the Huggin's honey mustard recipe and tweaked it by braising the goose breast's a hot frying pan before they go into the oven. The outcome is a combination of flavors that really makes for a delicious meal. 

Honey Mustard Sauce:
1 cup honey
1/2 cup prepared mustard
1/2 cup butter (or margarine)
2 tsp salt
2 tsp curry powder

Combine the ingredients in a small cooking pot and heat over low to medium heat, stirring continuously until all the ingredients are thoroughly mixed together. The honey mustard sauce will later be poured over the goose prior to baking. Save any leftover sauce in the refrigerator for the next batch of duck or goose.

Braise the Goose Breasts
Cook one or two strips of bacon in a cast iron frying pan. Remove the strips and place the goose breasts in the bacon grease on medium to high heat, braising both sides of the breast for 2 to 3 minutes on each side until golden brown. The bacon grease adds a mouth-watering smoky flavor to the goose that really makes the meat "pop". For a healthy heart version of the recipe use olive oil in lieu of bacon grease.  

Place the browned breasts into the bottom of a baking dish and cover halfway with the honey sauce. Cook covered at 375 degrees for 15 to 20 minutes or until goose is medium rare to medium. Slice the breast across the grain and drizzle with honey mustard sauce from the bottom of the cooking dish. This goes great with wild rice and steamed carrots, beans, or broccoli.

This recipe also works great for duck, reducing the cooking time so as not to overcook the duck breasts.