SMOKED CITRUS AND

MAPLE GOOSE

Smoked Citrus and Maple Goose

INGREDIENTS:

  • 10lb. whole goose

  • 1/2 cup maple syrup

  • 2 limes, sliced

  • 2 lemons, sliced

  • 2 tbsp Ben's Heffer Dust

  • 1 tbsp sea salt

INSTRUCTIONS:

  1. Dry the goose very well and pierce the skin with a needle all over to help render the skin crispy when cooking.

  2. Season the bird with sea salt all over and set uncovered in the fridge overnight.

  3. Remove and dry the bird again with paper towels, then add Ben's Heffer Dust, sliced citrus, and maple syrup to the cavity and seal the skin shut with a wooden skewer.

  4. Cook at 250°F until the internal temperature of the breast registers 165°F.

  5. Allow the goose to rest for at least 20-25 minutes prior to slicing. 

 

Note: Goose is great served with orange marmalade, brushed on the skin during the last 10 minutes.

Ben's Heffer Dust
RT-700 WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-590 WOOD PELLET GRILL
RECTEQ ICER RED BLACK
RT-340 V2 Atomic Transparent copy
RECTEQ ICER RED WHITE BLUE
RT-B380 BULLSEYE WOOD PELLET GRILL