Goose Breast

Cooking Instructions for Goose Breast
Important: Cook before eating. Consume on the day opened. Store below 3°C. Ensure the internal temperature reaches at least 74°C.

Ingredients:
Goose breast (per kg)
Salt and pepper to taste
Fresh herbs (e.g., thyme or rosemary) – optional
Olive oil or butter – optional for added flavour
Pan-Seared and Oven-Finished Goose Breast:
Preparation:

Remove the goose breast from the fridge 30 minutes before cooking to bring it to room temperature.
Score the skin with a sharp knife, creating a crisscross pattern (avoid cutting into the meat).
Season both sides generously with salt and pepper.
Searing:

Heat a large, oven-safe frying pan over medium heat (no oil needed as the fat will render from the skin).
Place the goose breast skin-side down in the pan. Cook for 6–8 minutes, or until the skin is golden brown and crispy.
Flip the breast and cook for another 2 minutes on the meat side.
Oven Cooking:

Preheat the oven to 180°C (fan 160°C) or Gas Mark 4.
Transfer the pan with the seared goose breast to the oven or place the breast in a roasting dish skin-side up.
Roast for 15–20 minutes for medium-rare (adjust time for desired doneness).
Resting:

Remove the goose breast from the oven and cover loosely with foil.
Let it rest for 10 minutes to allow the juices to redistribute.
Serving:

Slice thinly against the grain and serve with seasonal sides like roasted vegetables, red cabbage, or a rich cranberry or orange sauce.
Cooking Tip:
Save the rendered fat from the pan for roasting potatoes or vegetables – it adds incredible flavour.