Soy-Garlic-Onion Goose Marinade

A bold day-ahead soak for dark, rich goose breast — treat it like a lean red steak

~1–2 lb · 5 min

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½ cup soy sauce
¼ cup neutral oil · 2 Tbsp brown sugar or honey
6 garlic cloves, smashed
1 onion, sliced (or 2 Tbsp onion powder)
1 Tbsp grated ginger · 1 Tbsp Worcestershire (optional)
lots of black pepper · optional: a splash of red wine or rice vinegar

What you need

½ cup soy sauce

¼ cup neutral oil · 2 Tbsp brown sugar or honey

6 garlic cloves, smashed

1 onion, sliced (or 2 Tbsp onion powder)

1 Tbsp grated ginger · 1 Tbsp Worcestershire (optional)

lots of black pepper · optional: a splash of red wine or rice vinegar

Whisk & soak a day ahead. Combine everything and marinate the breasts 12–24 hours in the fridge. A day is plenty for the bold soy-garlic-onion to season the dark meat through.
Pat dry, cook hot, pull pink. Scrape off the onion/garlic, pat bone-dry, and sear hot like a steak — pull at medium-rare and rest. Lean game toughens and goes livery if pushed past pink.

Steps — tap one to keep your place

1. Whisk & soak a day ahead. Combine everything and marinate the breasts 12–24 hours in the fridge. A day is plenty for the bold soy-garlic-onion to season the dark meat through.

2. Pat dry, cook hot, pull pink. Scrape off the onion/garlic, pat bone-dry, and sear hot like a steak — pull at medium-rare and rest. Lean game toughens and goes livery if pushed past pink.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.