Goose breasts in the oven

Step-by-step cooking

1. Step 1:

   

   A fresh, frozen breast with a whole skin is ideal for cooking. If the meat is frozen, defrost it loyally - on the bottom shelf of the refrigerator, and in no case in water or microwave. Before cooking, let the meat lie on the table without bags, films, etc. It will heat up and dry out.

2. Step 2:

   

   Heat sunflower oil in a frying pan.

3. Step 3:

   

   Fry the breast in oil on both sides for 3-4 minutes. At this stage, excess fat will be melted and the meat channels will be sealed, so the juice will remain inside the meat when baking the breast in the oven.

4. Step 4:

   

   Preheat the oven to 80 degrees.

5. Step 5:

   

   Put the meat on a baking sheet or in a baking dish.

7. Step 6:

   

   Pour the broth over the breast. For a baking sheet, 1 liter is needed approximately. If the form is smaller, pour the broth in a 1-1.5 cm layer, this is enough.

8. Step 7:

   

   Put the form with the meat in the oven.

9. Step 8:

   

   The temperature inside the meat should be about 70 degrees. If you do not have a thermometer for meat, then baking will take about 40-50 minutes. After 30 minutes, pierce the meat with a knife in the thickest part and see the color of the juice - if not red, then it's ready. If the meat is hard and there is no juice, it is over-dried.

10. Step 9:

    

    Let the finished breast lie down before cutting (it can be in foil) for 10 minutes. When the meat is baked (or fried), all the juice goes to the center of the piece, and if cut immediately, it will leak out, and the meat will remain dry. If you let the meat rest, the juice will disperse through the tubules and the meat will be juicy when sliced throughout the volume.