Goose Breast

Goose breast is one of the most prized cuts of the bird, a large, muscular piece of dark meat with a characteristic layer of fat beneath the skin. When prepared correctly, it is wonderfully juicy with an intense, mildly gamey flavour. It is most commonly slow-roasted in the oven, prepared as confit in goose fat, or smoked. Crispy skin can be achieved by first searing skin-side down in a dry pan. It pairs superbly with sauerkraut, red onion, red berry fruits, or refined sauces. Rich in protein, iron, and B vitamins, it also contains beneficial monounsaturated fats.