Baked goose breast is an elegant occasional indulgence. Made entirely of dark meat, goose breast is higher in fat content than turkey or chicken, but as a yearly holiday indulgence or other special-occasion meal, goose breast can still be part of a healthy lifestyle. Baking goose breasts helps retain their rich flavor while also providing a crispy skin. Baking a goose is not complicated, though the more often you baste it, the more tender it will be.
Preheat your oven to 400 degrees Fahrenheit. Spray the rack and bottom of a roasting pan with nonstick cooking spray.
Rinse your goose breast in cool water and blot it dry with paper towels. Get all of the moisture off, or the butter won’t adhere to the goose.
Prick the goose breast all over with a fork. Don’t stab it too deeply, just pierce the skin.
Massage softened, unsalted butter into the goose, making sure to cover all of it. A 4-oz. stick of butter should be enough to cover a goose breast, but use more or less according to the size of your goose. Place the goose breast on the greased baking rack, with the larger side of the breast facing down.
Pour some beer into a small bowl and season it with salt. The exact amount of beer you use doesn’t matter, but for every 1/2 cup of beer you use, add 1 tsp. of salt to it.
Pour the beer over the goose breast and let it run into the bottom of the pan, until there’s at least an inch or so.
Roast the goose for 15 to 20 minutes per lb., basting it occasionally and turning it over halfway through the cooking time.
Insert an instant-read thermometer into the thickest part of the goose breast, making sure not to let the probe touch bone. The goose is done when it reaches 165 degrees Fahrenheit.
Save the goose drippings to make french fries.
Never serve undercooked goose.