Roasting a whole goose makes for a truly impressive presentation, but can take a long time. Goose breasts are smaller, and therefore more manageable and faster cooking.
Unlike the breasts of most poultry, goose breasts are all dark meat, with a full, intense flavor similar to duck breasts.
As water fowl, geese wear most of their fat in a thick layer between their meat and their skin. This helps them float and stay warm, but it also means the fat can be rendered off through pricked skin while/before cooking, giving the meat even more flavor while keeping it moist.
*Minimally Processed, No Artificial Ingredients
