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Roast Goose Portions
Ingredients
2 Tsps/10ml Oil, Olive, Average
10g Sage, Fresh
1 Tsp/5g Salt, Table, Average
1 Tsp/2g Pepper, Black, Freshly Ground, Average
2 Portions/370g Goose, Meat, Raw
Method
- Preheat oven to 220oC/425oF/Gas Mark 7
- inely chop the sage (or dried sage can be used)and mix with the olive oil, salt and pepper.
- Rub the above mixture into the goose skin
- Pierce the skin if your Goose breast/portion has any as this will help to drain the fat as it cooks, then place the Goose, skin side up on a wire rack inside a roasting tin (not is Goose meat is skinless you do not need to place on wire rack)
- Cook in the preheated oven for 30 minutes or until the juices run clear
- Allow the legs to rest for a couple of minutes before removing any skin and serving, this will ensure they keep all their juicy goodness
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RECIPE INFO
- SERVES: 2
- PREP TIME: N/A
- COOK TIME: N /A
NUTRITION INFO
- Per Serving:
- Calories: 349.1
- Fat: 18.0
- Protein: 42.9.
- Carbs: 1.4
- Fibre: 0.3
- Fruit and Veg:
0.1 servings
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Published: 06.11.2008
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