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Sous Vide Goose Breast | Recipe by sousvidetools.com

Sous Vide Goose Breast with Macerated Blackberries and Sloe Gin

Sous Vide Goose Breast with Macerated Blackberries and Sloe Gin Poultry
  • COOK TIME: 2 Hours
  • PREP TIME: 12 Hours
  • DIFFICULTY: Medium


  • 2 x 400g Goose Breasts
  • Sea Salt
  • Dark Brown Soft Sugar
  • 2 tbsp. Black Treacle
  • 2 tsp Chopped Thyme Leaves
  • 10 Crushed Juniper Berries
  • 1 Bay Leaf
  • 3 Cloves
  • 2 Bags Hibiscus Tea
  • 150mls Sloe Gin
  • 60g Castor Sugar
  • Zest 1 Orange
  • 200g Blackberries




A perfect way to try goose in this starter format it makes a lovely starter or tapas style dish.


  1. First make a brine using the treacle, tea, juniper, thyme, bay leaf, cloves, sea salt and 100mls of sloe gin
  2. Place all the above ingredients into a small sauté pan and melt together to infuse then leave to cool
  3. Trim of any excess fat from the goose breast and cross hath the skin. In a dry hot pan, render the fat of the goose breast until crisp
  4. Pass off the cooled brine through a fine sieve
  5. Place the goose breast into the cooled brine and place in the fridge for 12 hours
  6. Marinade the blackberries with the remaining sloe gin, castor sugar and the orange zest
  7. After 12 hours take the goose from the brine and rins. Place in a vacuum bag and use the vacuum packaging machine to seal. In a preheated water bath at 60 degrees cook sous vide for 2 hours (medium rare) or 62 degrees (medium)
  8. Take the goose from the bag, pat dry and in a pan with a little oil, caramelise again on both sides
  9. To serve, slice the goose hot or cold and plate with the macerated blackberries

Chef’s Tip –

Why not brush the goose with marmalade and thyme for a classic orange style flavour.

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