Poultry
Breast
Goose breast is the large pectoral—lean, fast-cooking and the cut most likely to dry. It is rich dark poultry with abundant subcutaneous fat and festive depth. Bone-in skin-on stays juicier than a thin skinless fillet. Brine or baste, cook to just done, rest, and slice across the grain. Sauce, fat or careful timing matters more than for dark meat. Render fat carefully; legs like confit or braise, while breast can stay rosy. Excellent with apple, sage, red cabbage, potato, five-spice and plum.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.08 g
- Saturated Fat 1.61 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.37 g
- Polyunsaturated Fat 1.1 g
- Cholesterol 88.6 mg
- Sodium 67.2 mg
- Salt 0.14 g
- Total Carbohydrate 1.03 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 24.9 g
- Water 67.6 g
- Energy 149 kcal
- Water 67.6 g
- Carbohydrates 1.03 g
- Sugars 0.53 g
- Protein 24.9 g
- Fat 5.08 g
- Saturated Fat 1.61 g
- Monounsaturated Fat 2.37 g
- Polyunsaturated Fat 1.1 g
- Omega-3 0.11 g
- Trans Fat 0.1 g
- Vitamins 37.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.25 mg
- Vitamin B5 — Pantothenic Acid 1.02 mg
- Vitamin B6 0.51 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1 µg
- Minerals 359 mg
- Major Minerals 357 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 88.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.25 · vitamin-b5-pantothenic-acid: 1.02 · vitamin-b6: 0.51 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 6 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·
Minerals
Breast muscle is lean white meat when skinless.
History
Ancient European and Asian households kept geese for feast meat and fat; breast of goose took a named place in that kitchen trade.
Ancient European and Asian households kept geese for feast meat and fat. Cooks treated breast of goose as a cut with its own timing and sides.
As goose cookery specialised, breast was portioned and sold ready for the pan. Artisan butchers sold goose fat, confit legs and portioned breasts separately.