Juicy Oven-Baked Goose Breasts

Everyone loves juicy meat! Cook goose breast correctly! So tasty! To ensure that goose breasts always turn out juicy and tender, to debunk the confidence of 80% of housewives in dry breasts, such recipes were created. Read and cook breasts correctly.
cook time: 1h
Elijah Stroud
Juicy Oven-Baked Goose Breasts

Nutrition Facts (per serving)

115
Calories
8g
Fat
11g
Protein

Ingredients (3 portions)

Basic:

Bouillon 1 l
Sunflower oil 50 g
Goose (goose breast on the bone with skin) 500 g

Recipe instructions

Step 1

Step 1
Ideal for cooking is fresh, unfrozen breast with the skin intact. If the meat is frozen, defrost it carefully — on the bottom shelf of the refrigerator, and under no circumstances in water or the microwave. Before cooking, let the meat lie on the table without bags, films, etc. It will heat up and dry out.

Step 2

Step 2
Heat sunflower oil in a frying pan.

Step 3

Step 3
Fry the breast in oil on both sides for 3-4 minutes. At this stage, excess fat will be rendered and the meat channels will be sealed, so that when the breast is baked in the oven, the juice will remain inside the meat.

Step 4

Step 4
Preheat the oven to 80 degrees.

Step 5

Step 5
Place the meat on a baking sheet or in a baking dish.

Step 6

Step 6
Pour the broth over the breast. For a baking sheet you need approximately 1 liter. If the mold is smaller, pour the broth in a layer of 1-1.5 cm, this is enough.

Step 7

Step 7
Place the dish with the meat in the oven.

Step 8

Step 8
The temperature inside the meat should be about 70 degrees. If you donʼt have a meat thermometer, baking will take about 40-50 minutes. After 30 minutes, pierce the meat with a knife in the thickest part and look at the color of the juice — if it’s not red, it means it’s ready. If the meat is hard and there is no juice, it is too dry.

Step 9

Step 9
Let the finished breast rest for about 10 minutes before cutting (or in foil). When the meat is baked (or fried), all the juice goes into the center of the piece, and if you cut it right away, it will flow out, and the meat will remain dry. If you let the meat rest, the juice will disperse through the canals and the meat will be juicy when cut throughout.

Additional rubrics

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