Poultry

Boneless

Boneless goose breast is fast retail meat—easy to slice and plate, quick to dry without care. It is rich dark poultry with abundant subcutaneous fat and festive depth. Pound to even thickness if needed, cook hot then gentle, sauce liberally. Pull before the centre turns chalky. Pairs with apple, sage, red cabbage, potato, five-spice and plum.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPoachedPreparedRoastedSliced

Traits

BonelessMildPortionPrep ReadyQuick Cook

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 261

Amount per 100 g

Total Fat 14.4 g
Saturated Fat 5.74 g
Trans Fat 0.1 g
Monounsaturated Fat 5.74 g
Polyunsaturated Fat 2.88 g
Cholesterol 85.8 mg
Sodium 66.1 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 32.8 g
Water 49.3 g

Detailed nutrients

Energy 261 kcal
Water 49.3 g
Protein 32.8 g
Fat 14.4 g
- Saturated Fat 5.74 g
- Monounsaturated Fat 5.74 g
- Polyunsaturated Fat 2.88 g
  - Omega-3 0.35 g
- Trans Fat 0.1 g
Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.75 mg
- Vitamin B5 — Pantothenic Acid 0.83 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
Minerals 571 mg
- Major Minerals 569 mg
  - Calcium 200 mg
  - Sodium 66.1 mg
  - Potassium 303 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 85.8 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.75 · vitamin-b5-pantothenic-acid: 0.83 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·

Minerals

Sodium: 66.1 · Potassium: 303 · Calcium: 200 · Iron: 1.5 ·

Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.

History

5000 BCE

Medieval Michaelmas goose traditions fixed the bird as an autumn roast. Cooks treated boneless of goose as a cut with its own timing and sides.

1800

As goose cookery specialised, boneless was portioned and sold ready for the pan. Medieval Michaelmas goose traditions fixed the bird as an autumn roast.

2000

Medieval Michaelmas goose traditions fixed the bird as an autumn roast; boneless of goose took a named place in that kitchen trade.