Early-season goose hunts hit differently — no snow, no frozen fingers, just warm fields, buzzing ticks, and the same rush when geese carve across the sky. The best part of chasing birds in September? Fig season is still raging, and those sweet little fruits make the perfect sidekick for grilled goose. Kokanee Quinn swears by a quick Fig-Balsamic Goose that tastes like late summer on a plate:
To make the syrup, combine ½ cup balsamic vinegar, 2 tablespoons sugar, and ¼ cup diced dried figs in a small saucepan. Heat over medium until the sugar dissolves, then simmer for about 15 minutes until it coats a spoon. Strain and set aside.
For the goose, preheat your grill to 375°F. Score the skin on the goose breasts, season with salt and pepper, and cook skin side up for 5 to 7 minutes. Flip and grill another 3 to 5 minutes, until the internal temperature hits around 125°F. Let rest for 5 to 10 minutes, then slice thin across the grain.
Serve it up with fresh figs, crumbled feta, and mint leaves, and drizzle that fig-balsamic syrup over the top. It’s smoky, tangy, sweet, and ready in under 30 minutes — a perfect bridge between summer’s ripeness and the first cool hints of fall.
Get the full recipe here.
