Goose breasts in the oven

3 servings
1 hour

Ideal for cooking fresh, not frozen, breast with a whole skin. 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 and dry.

Heat sunflower oil in a pan.

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

Preheat the oven to 80 degrees.

Transfer the meat to a baking tray or baking dish.

Pour broth over the breast. For a baking sheet, you need 1 liter approximately. If the form is smaller - pour the broth in a layer of 1-1. 5 cm, this is enough.

Place the meat tin in the oven.

The temperature inside the meat should be around 70 degrees. If you don't have a meat thermometer, 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 is ready. If the meat is solid and there is no juice, they dried it out.

Let the finished breast lie down before cutting (you can 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 right away, it will flow out and the meat will remain dry. If you give the meat a rest, the juice will disperse through the tubules and the meat will be juicy when chopped throughout the volume.