• 2 greater Canada goose breasts or 4 snow goose/large duck

• 2 large honey crisp apples

• 1 small shallot

• 1/4 C. Calvados (apple liquor)

• 1 & 1/2 c. chicken stock

• 1/8 tsp. each of dried & ground cinnamon & clove

• 1/2 tsp. dried sage

• pat of butter/ghee

• salt & pepper

• oil for cooking

• fried sage for garnish


  1. Preheat oven to 350º. If you are using a greater Canada goose, slice one of the breast in half for 2 servings. One end will be significantly thicker than the other so pound it out to even out the thickness. If you haven’t pre-salted your goose, season the meat liberally with Salt and Pepper and let it sit at room temp until ready to cook.
  2. Core apples and drizzle enough oil over to coat. Place in a baking dish and roast in the oven for about 30 – 45 min., until tender but not too mushy.
  3. While apples are roasting, make the sauce. Preheat a sauce pan at med/med-high and add a Tbsp. of oil to pan. Add shallots and brown, stirring only occasionally. Deglaze pan with Calvados, scraping up any bits stuck to the bottom. The pan should be pretty hot at this point so let alcohol in the calvados burn off for a few seconds, then add stock, cinnamon, cloves and dried sage. Reduce heat to med/low. let sauce gently simmer.
  4. Allow the sauce to cook down for about 20 minutes or so, until it begins to reduce to about half. At this point you can begin tasting to see how much longer it needs to reduce.
  5. Once your sauce is ready, use a fine mesh strainer to strain the shallots from the sauce into a large bowl. Discard the shallots and pour the strained liquids back into the saute pan and add a pat of ghee or butter. Season to taste with salt and pepper. It should be significantly reduced into a rich and flavorful sauce. Keep warm until ready to serve.
  6. While the sauce is reducing and the apples are roasting, heat a large saute pan over high heat. *If you chose to fry sage you can use the same pan and same oil as long as it is not burnt. If not, add a tablespoon of oil and once hot, add the goose breast. Allow it to sear, undisturbed for about 3-4 minutes on each side. Transfer the meat to a sheet pan and place in the hot oven to finish cooking. *If you have an oven proof saute pan you can transfer the whole pan into the oven after flipping instead of placing on a sheet pan.
  7. For medium rare, remove the goose after about 8 minutes and let it rest on a cutting board under foil to allow the juices to flow back into the meat and until all the other components to the dish are finished.
  8. To serve, slice the roasted apples into thick wedges and plate with the goose, sauce and fried sage.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.