Goose Breast Recipe

Goose Breast Recipe

Goose breast is an under-appreciated cut of meat that can be absolutely delicious when cooked properly. The key to a great goose breast is achieving crispy skin without drying out the meat. This recipe uses a two-step cooking process to ensure both. First, the goose breast is seasoned and seared skin-side down to render the fat and crisp up the skin. Then, it's finished in the oven at a lower temperature to ensure the meat cooks through to a juicy and flavorful doneness.
This recipe also includes a simple herb butter that adds a touch of elegance and additional flavor to the goose breast. With its impressive presentation and delicious taste, this recipe is sure to become a new favorite for any special occasion.

Ingredients

• 2 goose breasts (skin on)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh rosemary leaves, chopped
• 1/2 teaspoon garlic powder

Directions

1. Preheat oven to 400°F (200°C). Pat the goose breasts dry with paper towels. Season generously with salt and pepper on both sides.
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, carefully place the goose breasts skin-side down in the skillet. Sear for 5-7 minutes, or until the skin is golden brown and crispy.
3. Meanwhile, in a small bowl, mash together the softened butter, thyme, rosemary, and garlic powder. Season with salt and pepper to taste.
4. Flip the goose breasts and sear for an additional minute. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the goose breasts reaches 165°F (74°C).
5. Remove the skillet from the oven and transfer the goose breasts to a plate to rest for 5 minutes before slicing. Serve the goose breasts with a pat of herb butter spooned on top. Enjoy!