How To Cook Goose Breast - How To Cook. Wash and dry the breast and place skin uppermost on a rack in a roasting tin. You are looking for 170 to 175 degrees in the thickest part of the thigh.
Traditional Roast Goose Recipe · Gressingham
Roast for about an hour and fifteen minutes then using a meat thermometer, temp the breast meat and the thickest part of the thigh. Put the roasting pan in a cold oven, turn it on and bake 1 hour @ 180°c (356 °f) with both up and low heat. Pour off fat, turn the goose on its back, lower heat to 350 degrees and continue to cook until very tender, 3 to 4 hours for 10 to 12 pound goose. Wash and dry the breast and place skin uppermost on a rack in a roasting tin. Stuff goose with traditional stuffing if desired. Test how cooked your breast is by pressing with your thumb. Let the bird rest for at least 25 to 30 minutes before carving. Add the, sherry, cinnamon and sugar and cook. Rub both sides with salt and pepper. Massage softened, unsalted butter into the goose, making sure to cover all of it.
Cooking times are affected by the size of the bird and whether or not it is filled with stuffing. Remove from the oven and prick a few holes in the skin, using a skewer. Preheat oven to 425 f degrees (218 c degrees) place goose in roasting pan and rub with sea salt and pepper. Melt the butter in a skillet and add the apples, raisins, spice and cinnamon. Rub both sides with salt and pepper. Place the goose breast on the greased baking rack, with the larger side of. Heat your oven to 325 with a rack in the lower third. Place in a preheated oven at 200ºc fan assisted or 220ºc (gas 7) for 10 to 12 minutes for a pink breast. Let the bird rest for at least 25 to 30 minutes before carving. Roast for about an hour and fifteen minutes then using a meat thermometer, temp the breast meat and the thickest part of the thigh. Next take a spoon and skim off most of the fat from the dripping/ juices from the goose.
