Try this Roast Goose Breasts recipe, or contribute your own.

Still searching for what to cook ?

Name: Roast Goose Breasts
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Carrot; peeled & chunked; 1 Onion; sliced; 2 Goose breasts; 1.5-lb each; 1 ts Honey; 1/4 c Reserved goose fat; Salt & freshly ground black; 1 qt Chicken Stock; 1 c Dry white wine; 3/4 c Flour

Find the most delicious recipes here

INGREDIENTS

1 Carrot; peeled & chunked
1 Onion; sliced
2 Goose breasts; 1.5-lb each
1 ts Honey
1/4 c Reserved goose fat
Salt & freshly ground black
1 qt Chicken Stock
1 c Dry white wine
3/4 c Flour
ROUX

Servings

INSTRUCTIONS

1. Preheat oven to 450F. 2. Season goose breasts w/ salt & pepper. Place in baking pan & bake in preheated oven 35 min., until browned. Remove from oven & pour off fat, reserving 1/4 cup for Roux. 3. Add Chicken Stock, onion, carrot, honey & wine to pan. Return to oven & cook 1 to 1-1/2 hours or until goose breasts are tender. 4. Remove goose breasts to serving platter & keep warm. Strain pan drippings to remove vegetables. Skim as much fat as possible from drippings & place drippings in saucepan. Gradually add Roux, stirring constantly, until very thick. 5. Slice goose breasts thinly. Pour sauce over & serve immediately. ROUX: Place fat in skillet & heat until sizzling. Add flour & cook 2-3 min., stirring constantly w/ wooden spoon. Remove from heat. FOX & HOUNDS MILWAUKEE; GEVREY-CHAMBERTIN, LES PETIT CHAPELLES,1969 From the , downloaded from G Internet, G Internet.

NOTES

Alert editor

Roast Goose Breasts

1 Carrot; peeled & chunked
1 Onion; sliced
2 Goose breasts; 1.5-lb each
1 ts Honey
1/4 c Reserved goose fat
 Salt & freshly ground black
1 qt Chicken Stock
1 c Dry white wine
3/4 c Flour
 ROUX

1. Preheat oven to 450F.    2. Season goose breasts w/ salt & pepper. Place in baking pan & bake in  preheated oven 35 min., until browned. Remove from oven & pour off fat,  reserving 1/4 cup for Roux.    3. Add Chicken Stock, onion, carrot, honey & wine to pan. Return to oven &  cook 1 to 1-1/2 hours or until goose breasts are tender.    4. Remove goose breasts to serving platter & keep warm. Strain pan  drippings to remove vegetables. Skim as much fat as possible from drippings  & place drippings in saucepan. Gradually add Roux, stirring constantly,  until very thick.    5. Slice goose breasts thinly. Pour sauce over & serve immediately. ROUX:  Place fat in skillet & heat until sizzling. Add flour & cook 2-3 min.,  stirring constantly w/ wooden spoon. Remove from heat.    FOX & HOUNDS    MILWAUKEE; GEVREY-CHAMBERTIN,    LES PETIT CHAPELLES,1969    From the <Micro Cookbook Collection of American recipes>, downloaded from  G Internet, G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (349g)
Recipe Makes: 6 Servings

Calories: 193
Calories from Fat: 36 (19%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.8g
Cholesterol 9.6mg		3 %
Sodium 484.3mg		17 %
Potassium 363.3mg		10 %
Total Carbohydrate 26.3g		8 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 25.8g
Protein 10g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 193

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe