Goose Breasts

Store raw goose breasts well-wrapped in the refrigerator. For longer storage, freeze them.

Score the fat cap before cooking to help it render evenly.

Start cooking goose breasts in a cold pan, fat-side down, to render the fat slowly.

Baste the breasts with their own rendered fat as they cook for extra flavor and moisture.

Allow the breasts to rest for 5-10 minutes after cooking before slicing.

Fruit sauces (cherry, plum, orange)

Root vegetables (potatoes, parsnips, carrots)

Hearty greens (kale, Brussels sprouts)

Red wine reductions

Cooking without scoring the fat: this can lead to uneven rendering and a chewy texture.

Overcooking: goose breast can become dry if cooked past medium-rare to medium.

Discarding the rendered fat: this liquid gold is perfect for roasting vegetables or frying potatoes.