Smoked Citrus and Maple Goose

Smoked Citrus and Maple Goose

(1 review) Write a Review



  • 10lb. whole goose
  • 1/2 cup maple syrup
  • 2 limes, sliced
  • 2 lemons, sliced
  • 2 tbsp REC TEC Grills Ben's Heffer Dust
  • 1 tbsp sea salt
  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 the sliced citrus and maple syrup to the cavity and seal the skin shut with a wooden skewer.
  4. Cook at 250‚Ñâ until the internal temperature of the breast registers 165‚Ñâ.
  5. Allow the goose to rest for at least 20-25 minutes prior to slicing. 


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

1 Review

  • Goose is awesome!

    Posted by Donald D. on 15th Nov 2018

    If you've never had goose, this is the way to go. The sweetness of the syrup and the tang of the lemons and limes pair so well together. Thanks for all the awesome ideas, REC TEC!

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