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Method

  1. Remove your goose breasts from their packaging, pat dry and bring to room temperature.
  2. With a sharp knife, score the skin of the goose making 6 or 7 insertions drawing the knife across the skin at a slight angle.
  3. Heat a heavy based frying pan to a low temperature.
  4. Season the goose with cracked pepper & sea salt just prior to cooking.
  5. Place the breasts fat side down over medium heat until golden brown before searing on the meat side for 1 minute.
  6. Return back onto the skin side, tip away any excess fat, reserving for a later use.
  7. Place in a preheated oven at 200ºc fan assisted or 220ºc (gas 7) for 10 to 12 minutes for a pink breast.
  8. Leave to rest in a warm place for at least 5 minutes before carving.
  9. Test how cooked your breast is by pressing with your thumb. If it's really soft then it is rare - the more firm it is, the more well-done it is.
  10. Carve into thin slices across the breast no more than 5mm thick before arranging onto warm serving plates.

Serving Suggestion:

Serve with a rich red wine and blackcurrant sauce, roast parsnips and seasonal brassica buttered and tossed with grated chestnut.