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Goose Breast with Potatoes

Mains

Ingredients

  • Goose breast, skin-on
  • Red potatoes, sliced
  • Salt
  • Black pepper
  • Fresh thyme or rosemary
  • A little oil

Method

  1. Heat the oven to 200°C fan.
  2. Parboil the potatoes and once cool, slice and arrange the sliced potatoes in a baking dish. Season with salt, pepper and thyme or rosemary.
  3. Roast the potatoes for 25–30 minutes, until beginning to soften.
  4. Pat the goose breast dry. Score the skin in parallel lines about 1 cm apart, cutting through the skin and fat but not into the meat. Season with salt.
  5. Place the goose breast skin-side up on top of the potatoes.
  6. Roast for 12–20 minutes, removing the goose at 52–55°C for medium-rare, or 58–60°C for medium.
  7. Rest the goose for 8–10 minutes. Meanwhile, return the potatoes to the oven meanwhile if they need further browning.
  8. Slice the goose across the grain and serve with the potatoes.