Basic roast breast of goose

---

Sliced (clumsily) for a salad

As the title suggests, this is a very basic recipe for roasting a goose breast. This will produce a slightly pink breast.

Ingredients

• 1 x 800g goose breast, bone in
• Coarsely ground salt and black pepper

Mise en place

• Pre-heat the oven to 220° C (425° F - gas 7)

Method

1. Wash and dry the breast and place skin uppermost on a rack in a roasting tin.
2. Season the skin with the salt and pepper and rub it in with your fingers.
3. Roast for 25 minutes.
4. Remove from the oven and prick a few holes in the skin, using a skewer.
5. Return to the oven and roast for a further 25 minutes.
6. Allow to rest for 20 minutes before carving.

Serving suggestions

Serve hot, with roast potatoes and vegetables or allow to go cold and serve with salad.

Chef's noted

Keep the goose fat for making roast potatoes and when carved, keep the bone for making stock.