VIDEO: The core temperature of a goose breast

In order for a goose breast to have the perfect consistency and the optimal degree of cooking, the core temperature must be the goose breasts are right to also remove unwanted bacteria - such as salmonella - thoroughly kill.

How to fry a goose breast

1. Wash the goose breast under cold running water water thoroughly.
2. Then dry the goose breast just as thoroughly with kitchen paper.
3. Now cut into the skin and fat on the skin side in a diamond shape.
4. Be careful not to cut so deep into the meat that you can see the dark goose meat through the cuts in the goose bumps and the fat.


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5. Choose a very sharp knife to cut the goosebumps. A scalpel is also useful here. You cannot cut very deeply with a scalpel. For beginners, a scalpel is very helpful to cut into the goose breast in a diamond shape.
6. Place the goose breast with the incised skin side in a cold frying pan and only then turn on the stove.
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7. If the goose breast is brown and crispy on the skin side, then the breast is the goose So much fat leaked out that you can sear the meat side of the goose breast in its own fat.
8. Simply turn the goose breast over and place the pan in the oven preheated to 80 ° C. Also place the ovenproof serving plate in the oven.

This is how the goose breast gets the perfect core temperature

1. Leave the pan with the goose breast in the oven for 5 minutes.
2. Then open the oven and take the goose breast out of the pan and place the goose meat-side down on the ovenproof platter.
3. Take the pan out of the oven.
4. Now insert a meat thermometer into the thickest part of the goose breast and check the core temperature regularly.
5. If the core temperature is 70 ° C, then the goose breast is perfectly cooked.

When you have heated the thickest part of the goose breast to 70 ° C, bacteria are no longer alive. The goose breast is tender, juicy and very tasty. Always season the goose breast after you have done it meat from the oven.