Help me cook a breast of Goose...

Discussion in 'RLC' started by Legs, Mar 22, 2008.

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  1. I have a bought complete goose breast for Easter Sunday lunch from our local farm shop. I've never cooked goose before and I cannot find a decent set of cooking instructions. Any chefs out there able to help?
  2. From my Hugh Fearnley-Wittingstall:

    Goose Breast: Prick all over with fork, rub with salt and pepper. Roast fast (220 c) for about fifty minutes and serve ever so slightly pink. Rest for 20 minutes before carving.

    Serve with a lemon-spiked apple sauce.
  3. Make sure you use the fat for your roast spuds.

    Best by far.
  4. Hi legs try this from either



    Classic roast goose

    Have a nice Easter Sunday lunch :D
  5. Bu***er, I was going to post that. Gets my vote too.
  6. Legs, you need a good woman to cook it for you. Oh, hang on, you are one. :roll:

    Sony, as always, you are not a good substitute for Google. You are however a waste of air and a retarded cancer walting fcukwit.