Auberge Godefroy

Goose Filet With Maple-Dry Cranberry Jelly

Goose Filet With Maple-Dry Cranberry Jelly

Posted on April 10, 2018 by Eric Beauséjour



  • Goose filet from the ?Jardins de l'Oie? goose farm
  • 2 full tbsp fine herbs, chopped (thyme, basil, dill, rosemary, chive)
  • 1 full tsp steak spice
  • Oil and clarified butter for cooking

Cooking the filets

  • Mix fine herbs and steak spice together. 
  • Rub mixture on meaty side of filet 
  • Make incisions on fatty side and sear in sauté pan 2 minutes fatty side and 2 minutes meaty side.
  • Preheat oven to 350 °F (180 °C) and cook 10 to 15 minutes or until medium rare. 
  • Keep warm on plate.


  • 2 dry shallots
  • 1½ cup maple jelly
  • 2 tbsp balsamic vinegar
  • ½ cup cranberry juice
  • ½ cup sweet cider
  • ½ cup dry cranberries
  • ½ cup game or veal stock
  • 6 slices goat cheese (for final dressing)


  • Using the pan again, remove some of the cooking fat from the filet, then add shallots, maple jelly and caramelize well. 
  • Deglaze with  balsamic vinegar and pour cranberry juice and sweet cider. 
  • Add dry cranberries and reduce by one third. 
  • Add stock and reduce again by one third or until nappe consistency is reached.


  • Slice filet thinly and fan in plate.
  • Top with sauce followed by a slice of goat cheese.
  • Serve with either vegetables or potatoes.
  • Decorate with twigs of fine herbs and dry cranberries


  • For 6 people

Bon appétit!