How To Cook A Goose Breast In The Oven - How To Cook
How to Cook Goose Breast
How To Cook A Goose Breast In The Oven - How To Cook. Season the skin with the salt and pepper and rub it in with your fingers. Refrigerate the legs and thighs for 24 hours.
How to Cook Goose Breast
Salt and pepper the bird inside and out. Return to the oven and roast for a further 25 minutes. Increase the oven temperature to 200c/180c fan/gas 6. Pour glaze over breasts in baking dish. Preheat the oven to 425°f (220°c). Place in a preheated oven at 200ºc fan assisted or 220ºc (gas 7) for 10 to 12 minutes for a pink breast. Meanwhile, for the stock and stuffing, separate the liver. Place the bird breast side down on a rack in a roasting pan large enough to hold the bird generously. Cover with foil and cook for 2 hours breast side down, covered. With all preparations done, the bird is now ready to go into the oven.
Season the cavity of the goose generously with salt, too. Place in a preheated oven at 200ºc fan assisted or 220ºc (gas 7) for 10 to 12 minutes for a pink breast. Wash and dry the breast and place skin uppermost on a rack in a roasting tin. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird. Once your roast is in the oven, allow it to cook, undisturbed. If the roast isn't done, place it back in the oven to continue cooking. Pour about ½” of water in the pan. Preheat the oven to 425°f (220°c). The breast meat will dry out of the goose is cooked too long. Trim as much of the excess fat as possible from the opening of the cavity. Place the dish in the oven at 200 degrees for 5 to 6 hours.
