Roast goose provides a delicious alternative to chicken or turkey, but the preparation is different because of its high fat content. When you cook goose, you want as much of the fat as possible to drain out into the pan. However, fat provides an excellent medium for the diffusion of flavour from herbs and spices. Therefore, brining a goose breast would work really well but it is not necessary. White meat cooks faster than dark meat, so you should check your goose breast once every 30 minutes to prevent overcooking.
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Things you need
- Large roasting pan
- Paring knife
- Meat thermometer
Wash the goose breast and remove any excess fat from it.
Prick the skin all over to help the fat run out. Do not pierce the meat.
Rub with spices. If you want to brine the duck breast, place it in the brining solution for 24 hours.
Place your goose breast in a roasting pan with a rack. Cover the pan with the lid.
Set the oven to 93.3 degrees Celsius. Place the duck breast in the oven and cook until it reaches an internal temperature of 82.2C. This might take one to two hours or longer, depending on the size of the breast.
Tips and warnings
- Remove the pan from the oven to safely check the temperature.
- Let the duck breast sit at room temperature for 20 minutes before carving.
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