Roasting goose breast

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Eric Mohrman has been a freelance writer sincefocusing on travel, food and lifestyle stories. His creative writing is also widely published. He lives in Orlando, Florida.

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With its crispy skin, rich meat and natural seasonality -- most geese don't come to market until late September -- goose is the perfect holiday meal. But most of us don't roast goose every week. Lynne Rossetto Kasper : What is it that you love about goose at this time of year?

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Note If you're not feeling brave, ask your butcher to prepare the geese for you. Drink Suggestion: Dawson and James Chardonnay from Tasmania is a medium to full-bodied white with plenty of delicate baking spice and a fresh finish. Drink suggestion by Franck Moreau.

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Most people are familiar with roasting a whole goose, but it's easy to cook just the breasts. For a one-pan meal, sear the breasts in a hot skillet until they're browned. Then finish roasting them in the oven. If you'd like a hands-off method, combine sliced goose breasts with barbecue sauce, onion, and pepper.

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If you prefer poultry's dark meat, are planning a holiday meal for 6 to 8 people, or are just an adventurous cook, maybe it's time for you to learn how to roast a goose. The cooking process is not too hard and the results are juicy and tasty meat. Goose is extremely fatty, similar to duck.

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The idea of this recipe is to present your guests with goose cooked in three different ways — slow-cooked confit-style thighs, roast breasts and delicious dumplings flavoured with goose. A 4kg bird served like this should be large enough to serve people easily, but if you're in any doubt, then buy a couple of birds as you can always use the bits and bobs up over the festive period. You should try, if you can, to buy your goose from a good butcher; I can particularly recommend the delicious birds from Donald Russell donaldrussell.

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By Jeff Baker. Serve with a rich red wine and blackcurrant sauce, roast parsnips and seasonal brassica buttered and tossed with grated chestnut. Award winning meat. Method: Remove your goose breasts from their packaging, pat dry and bring to room temperature.

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Roast goose and fig is a wonderful combination. Perfect for a Christmas supper with friends. Shopping list.

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This is a streamlined, quick and relatively easy version of that recipe, with a Greek twist tossed in: ouzo, an anise-flavored liqueur. Ouzo is easily available at most liquor stores, and you can substitute any similar liquor: Pernod, Pastis, Raki, Tsipouro, Sambuca, Anisette, etc. Canada geese will work here, too, as would a fat snow goose.

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