This Fig Stuffed Specklebelly Goose Breast recipe is perfect for Alaska hunters looking to impress at dinner parties or lodge gatherings. With a preparation time of about one hour, this dish combines crunchy ingredients and sweet figs that enhance the delicate flavor of the goose without overpowering it. This meal can be baked in the oven or grilled in aluminum foil; just be careful not to overcook!

Understanding the nutritional content of meals is essential. This recipe offers a respectable calorie count, making it a healthy choice for those mindful of their intake.

This Specklebelly Goose was harvested during a hunting expedition in Arkansas.

Tip: Shop for waterfowl hunting gear at local outdoor retailers.

Fig Stuffed Specklebelly Goose Breast Ingredients

This recipe is versatile; feel free to substitute figs with peaches, cranberries, apricots, or dates. Walnuts also pair well with fowl.

• 1 whole breast from a medium-sized goose, filleted and deboned into two pieces, skin removed
• 4 tablespoons chopped onion
• 4 tablespoons chopped red bell pepper
• 6 tablespoons bread crumbs (crushed Texas Toast croutons recommended)
• 2 canned whole figs or 2 tablespoons fig preserves
• 2 tablespoons cream cheese (Philadelphia Honey Nut soft cream cheese spread recommended)
• 8 roasted pecan halves
• 2 tablespoons olive oil
• Salt and pepper to taste
• Toothpicks

Preparation

Preheat the oven to 350 degrees Fahrenheit.

Soak the goose breast in a saltwater brine overnight. Use any non-corrosive container, such as plastic or stainless steel. The brine ratio is 1 cup of salt per gallon of water.

Lay the goose breast flat and use a fillet knife to cut one-third deep across the breast, stopping 1/4 inch before completing the cut. Lay open the breast and make another one-third deep slice, again stopping 1/4 inch before completing the cut. Spread the breast meat into a large slab approximately 1/4 inch thick.

• Spread 1 tablespoon of cream cheese on one-third of the breast.
• Add 2 tablespoons of chopped onions and 2 tablespoons of chopped red bell pepper over the cream cheese.
• Sprinkle 1 tablespoon of bread crumbs over the onions and bell pepper (save the remainder for later).
• Add half of the figs (optional: save the remainder for garnish).
• Chop or crush half of the pecans and add them over the bread crumbs (optional: save the remainder for garnish).
• Fold the remaining sections of the breast over the stuffing and secure with toothpicks.
• Grease a cooking sheet with olive oil and coat the outer surface of the stuffed breast.
• Spoon on the remaining bread crumbs, pecans, onions, and bell peppers.
• Season with salt and pepper to taste, being cautious not to over-salt.
• Place uncovered in the preheated oven at 350 degrees and cook for 30 minutes per pound or until the internal temperature reaches 165 degrees. (Avoid overcooking; this dish was cooked for 30 minutes.)

Serve With…

Garnish the dish with pecans and figs. It pairs well with rice and baked squash, complemented by your favorite red wine.

To prepare the squash, cut it in half and make diagonal slices in the flesh without cutting through the skin. Add a pad of butter, cheese, and spices to taste, then bake alongside the goose for 15-30 minutes, depending on your preferred texture.