Free Range Goose Breast

100% Free Range Goose

Take the goose breast out and allow to reach room temperature.

Carefully slice the fat covering, being careful not to slice through to the flesh. Then season the skin.

Take a heavy cast iron pan and place on a high heat.

Once the pan is smoking hot, place the goose breast in skin side down. Cook the skin until it crisps, being careful not to burn it.

Flip over and seal the flesh side of the breast for around 2-3 minutes.

Pop the breast into a preheated oven set to 180C and cook for about 15 minutes. Using a meat thermometer, the temperature in the thickest part of the breast should be 55°c. Or if you use a small knife or skewer the juices should run pink and after leaving in for 10 seconds the tip should be just warn if tested against the back of you hand. .

Leave to rest for 15 minutes, then slice and serve.

If your bird has been delivered fresh, take it out of its wrapping. 

Place your bird on a wire rack or a plate and place it on the bottom of your fridge. 

Make sure you leave space around your bird to allow the air to circulate and ensure it stays dry.

Keep hold of your card label for the 'best before' date and the weight of your bird. We recommend you leave your meat at room temperature for a few hours before cooking.

If your bird has been delivered frozen, you can pop it straight into the freezer until you are ready to use it. 

Depending on the size of your bird, you'll want to allow plenty of time to defrost it.

Remove from its packaging then put your bird on a wire rack or on a plate and place it at the bottom of the fridge. 

Make sure you leave space around your bird to allow the air to circulate and ensure it stays dry.

For large birds, allow two to three days to defrost in the fridge. For the breast and leg, one to two days will be fine.

We recommend you leave your meat at room temperature for a few hours before cooking.

You can find all our cooking instructions at pipersfarm.com