4 delicious recipes for goose breast. A hearty lunch for the whole family

Traditionally, goose meat is prepared for St. Martin’s Day celebrations as the start of the countdown to Christmas. And St. Stephen’s goose is also prepared in the period that ends the holidays.

But you can prepare this roast at any time, even outside of holidays.

We will imagine the best recipes for goose breasts that will make the whole house or apartment smell good and the whole family will be licking their lips for a week!

In addition, at the end of the article, you will learn what to do with the cooked fat, which you can use for further cooking.

Slow-roasted goose

It is said that patience brings roses. This is also the case with this type of meat. Take your time and you’ll be surprised how slow-roasted goose breast will taste!

Ingredients

• 3 goose breasts (with skin and bone)
• Salt
• Cumin whole (or crushed)
• Water

Method

• First, generously salt the goose breasts inside and out. Then sprinkle with cumin.
• Use a knife to pierce the skin a few times to get enough fat.
• Place the salted and seasoned breasts in the prepared baking dish, bone side down, and cover with 1 dl of water.
• Cover the baking pan and bake at a temperature of 90°C for about 3 hours. (Do not open the oven the whole time)
• After 3 hours, take it out, cover the breasts with the pastry, cover again and return to the oven to bake at the same temperature for another 3 hours. (Do not open the oven again during this time)
• After these 6 long hours, cover the pan and bake for another 30 minutes to get a crust.
• Baked breasts are directly falling apart, so remove the breastbone lightly. Split the breast lengthwise into portions and serve with cabbage, dumpling and sprinkled with breadcrumbs.

Sous vide goose breast

Try this sous vide goose breast recipe, one of the easiest ways to prepare goose. In addition, the result is juicy with a rich sweet-salty taste.

Take goose roasting to an even higher level and get inspired.

Ingredients

• Goose breast
• Copper
• Salt
• Orange slices
• Fresh rosemary
• Garlic to taste

Method

• Clean the goose breasts first and then salt them on all sides.
• Next, brush the breasts with honey.
• Using a paring knife, cut out a grid for enough baking.
• Put the seasoned breasts together with orange slices, garlic and fresh rosemary in baking bags.
• Seal the bags and immerse them in boiling water.
• Cook for 3 hours.
• After 3 hours, remove the breasts from the bag and dry them with a paper towel.
• Next, preheat the pan to high heat and sear the breasts, skin side first, until they caramelize and form a crispy crust.
• It is not necessary to add more oil to the pan – the skin will release enough fat during frying.
• Then turn the breast over and fry on the other side, but only for 30 seconds. It is enough to form a caramelized layer.
• You can serve it with a side dish according to your taste.

Goose with honey-wine sauce

This recipe will take your lunch to the next level. Goose breast with honey-wine sauce will make you want to eat it every day.

Ingredients

• 4 goose breasts
• 250g chopped shallots
• 1 tablespoon of goose fat
• 55cl of good red bordeaux wine
• 3 teaspoons of honey
• 2-3 spoons of cream
• Ground pepper and salt to taste
• + herbs to taste (rosemary, thyme…)

Method

• Heat the goose fat in a pan, add the chopped shallots and sauté for about 15 minutes.
• Then add wine, add honey, pepper, salt and cook until reduced for about 30 minutes.
• Add two or three tablespoons of cream and season. Set aside and cover to keep the sauce from cooling.
• In another pan, fry the goose breasts, skin side down, in goose fat for about 3 minutes.
• Preheat the oven to 180°C. Transfer the pulled breasts and the pastry to the baking dish and bake for about 25 minutes.
• During baking, you can baste the breasts several times with baking powder.
• Cut the baked breast into slices and serve drizzled with honey-wine sauce with a side dish of your choice.

Goose breasts with caramelized apples

If you want to make your goose something special, try this recipe for goose breast with apples. Not only are the goose breasts themselves delicious and juicy, but the apples give them a fresh and sweet taste.

Ingredients

• 2-4 goose breasts (with skin)
• 2 apples, thinly sliced
• 1 onion, thinly sliced
• 1 tablespoon of coconut oil
• 2 spoons of honey
• 2 teaspoons of cinnamon
• Salt and pepper to taste

Method

• Use a knife to cut grids into the breast skin to release as much fat as possible. Sprinkle generously with salt and pepper.
• Cut the apples and onions into thin slices.
• Heat 1 tablespoon of coconut oil in a pan and gently fry the apple slices. Then add 1 tablespoon of honey, 1 teaspoon of cinnamon.
• Sauté and let caramelize until brown.
• If you are using skin-on breasts, you don’t need to use an extra tablespoon of coconut oil. All you have to do is place the breast skin side down in the pan and saute until the skin is crispy. The necessary fat will release itself during frying.
• Once the skin is crispy, turn the breast over and pull the other breast side as well. Then set them aside.
• Saute the chopped onion until golden in the fat released by the breasts. Then add 1 tablespoon of honey, 1 teaspoon of cinnamon to caramelize them just like you did with the apples.
• Once the onions begin to caramelize, add the apples and sauté for another 2 minutes. Turn off the heat and preheat the oven to 180°C.
• Place the breasts skin side up in the roasting pan, while removing the apples and onions from the breasts so that the breasts really touch the bottom of the roasting pan.
• If you have skinless breasts, place apples and onions on them to prevent them from drying out. If you have the skin, keep the apples and onions aside until serving.
• Bake the breast for 5-10 minutes until it reaches a temperature of 130°C.
• Thinly slice the baked breast and serve with caramelized apples and onions.

How to store and what to use baked goose fat?

When roasting a goose, a lot of fat is usually released. It is advisable to bake the goose in this baking for some time, so that it browns sufficiently. Then pour the lard carefully into a container that can withstand high temperatures and let it cool in it.

You can use, for example, resealable mason jars, but plastic bowls are also sufficient. If you plan to use the lard soon, you can just store it in a cup.

Store rendered lard mainly in the cold, preferably in the refrigerator. It will last you a really long time if you only use clean dishes and store it in the fridge or in the cellar. But leave it in the cellar only until the first opening of the jar, after which you have to move it to the refrigerator.

In a cold kitchen, you can use lard, for example, to spread bread or as a base for roast meat spreads , which then resemble pâté.

There are many uses in a warm kitchen. You can use it, for example, to fry onions or to make dough for savory pastries. Lard is great, for example, on boiled potatoes or porridge, which we pour it over. You can also use it for risotto or grits, because thanks to lard, the rice with grits is not only tastier, but also juicier and slides down the throat better.