Goose Boneless Breasts
Thirty-Two 1.5lb Breasts (Approx. 50lbs Total)
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
Store goose breasts in your freezer until you're ready to use them, then thaw only as many as you need.
3-4 days after thawing.
RECIPES & TIPS
Cook a goose breast as you would a duck breast, searing (fat side down first) the meat in a pan and then finishing in the oven at 350 degrees. Goose fat melts at a lower temperature than duck fat, allowing it to be drained off (if desired) earlier in the cooking process.
Pair goose breasts with a sauce flavored with fruit (apples, oranges, or prunes) or take it in another direction entirely with onions, ginger and garlic. Goose meat even works with hollandaise sauce. Stuffing and wild rice make good sides, although for extra zip you can serve it with sauerkraut.