Smoked goose with pumpkin chutney and spices



Smoked goose breast fillet

2 goose breast fillets
pepper and salt
1 tbls of smoke chips
small smoker

Pumpkin chutney

1 kg of pumpkin, peeled and diced
450 ml of vinegar
250 g of onions, finely chopped 
200 g of raisins
2 to 3 tbls of fresh ginger root, grated
2 tsp of chilli powder or finely chopped peppers
2 tsp of curry powder
3 cloves, crushed
20 g of salt
350 g of sugar (preferably raw cane sugar)

How to make the smoked goose breast fillet

Put the smoker on a low temperature. Spread out the smoke chips on the bottom and put the goose breast fillets on the grill rack. Close the smoker and smoke the goose breasts for 45 minutes until done. 

Naturally, pan-searing the goose breasts is also an option. In this case season them with salt and pepper and sear them in butter for 10 minutes until golden, turning them over regularly. Older geese take longer before they're done. Remove the meat from the pan, cover with foil and let it rest. Cut the meat into thin slices and serve with pumpkin chutney.

How to make the Pumpkin chutney

Bring the pumpkins to a boil together with half of the vinegar and let simmer for 30 minutes or until the pumpkin is done. Give it a stir from time to time to prevent burning.

Then add the rest of the ingredients. Leave to simmer on low heat for another 15 minutes.

Put the chutney in thoroughly cleaned (use soda) jars, that have been rinsed with boiling vinegar (to remove any remaining soda residue) and close them off with a lid.


Recipes by Annette van Ruitenburg, de Waal Texel- Copyright ©2019 for Visit Wadden

Let the jars cool down and store them in a dark spot, to retain the beautiful colour.

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