Place the goose breast skin-side down in a cold, heavy skillet. I mean cold. No oil. The fat will melt out as the pan heats up, and you’ll fry the breast in its own glorious butter. Turn the heat to medium-low and let it sizzle gently for 10 to 15 minutes. Resist the urge to poke it, flip it, or sing to it. Patience, grasshopper.
You’ll see a pool of liquid gold forming. That’s rendered goose fat—save it for roasting potatoes later and thank me with a postcard. Once the skin is deep brown and crunchy, flip the breast over for just 2 to 3 minutes on the flesh side. You want the meat to stay medium-rare, because goose breast cooked beyond that turns into a historical reenactment of a brick.
Goose Breast Oven Recipes at Booker Zuniga blog
Pro tip: insert an instant-read thermometer. Target 125°F (52°C) for medium-rare. Remember, it’ll rise another 5 degrees while resting. If you hit 140°F, you’ve entered the “grief and regret” zone.
