Poultry
Skin On
Skin-on goose breast bastes itself as fat renders; the skin should finish crisp while the meat stays just done. It is rich dark poultry with abundant subcutaneous fat and festive depth. Start skin-side down in a moderately hot pan, finish in the oven if thick, rest. Dry the skin well first. Render fat carefully; legs like confit or braise, while breast can stay rosy.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 26.3 g
- Saturated Fat 8.65 g
- Trans Fat 0.1 g
- Monounsaturated Fat 11.9 g
- Polyunsaturated Fat 5.72 g
- Cholesterol 133 mg
- Sodium 69.3 mg
- Salt 0.14 g
- Total Carbohydrate 0.93 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 14.6 g
- Water 56.6 g
- Energy 298 kcal
- Water 56.6 g
- Carbohydrates 0.93 g
- Sugars 0.52 g
- Protein 14.6 g
- Fat 26.3 g
- Saturated Fat 8.65 g
- Monounsaturated Fat 11.9 g
- Polyunsaturated Fat 5.72 g
- Omega-3 2 g
- Trans Fat 0.1 g
- Vitamins 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.1 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 0.9 µg
- Minerals 363 mg
- Major Minerals 361 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 133 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 8.1 · vitamin-b5-pantothenic-acid: 1 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 0.9 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Medieval Michaelmas goose traditions fixed the bird as an autumn roast; skin on of goose took a named place in that kitchen trade.
Medieval Michaelmas goose traditions fixed the bird as an autumn roast. Cooks treated skin on of goose as a cut with its own timing and sides.
As goose cookery specialised, skin on was portioned and sold ready for the pan. Medieval Michaelmas goose traditions fixed the bird as an autumn roast.