Poultry
Skinless
Skinless goose breast is the leanest form—mild and diet-friendly but unforgiving on high heat. It is rich dark poultry with abundant subcutaneous fat and festive depth. Brine, oil well, and pull early. Slice thin across the grain. Needs sauce or a fat baste more than skin-on pieces.
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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 g
- Saturated Fat 8.5 g
- Trans Fat 0.1 g
- Monounsaturated Fat 11.5 g
- Polyunsaturated Fat 5.97 g
- Cholesterol 126 mg
- Sodium 70.3 mg
- Salt 0.15 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 13.6 g
- Water 57.8 g
- Energy 292 kcal
- Water 57.8 g
- Carbohydrates 0.97 g
- Sugars 0.47 g
- Protein 13.6 g
- Fat 26 g
- Saturated Fat 8.5 g
- Monounsaturated Fat 11.5 g
- Polyunsaturated Fat 5.97 g
- Omega-3 2.09 g
- Trans Fat 0.1 g
- Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.48 mg
- Vitamin B5 — Pantothenic Acid 1.05 mg
- Vitamin B6 0.52 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 456 mg
- Major Minerals 454 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 126 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.48 · vitamin-b5-pantothenic-acid: 1.05 · vitamin-b6: 0.52 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Artisan butchers sold goose fat, confit legs and portioned breasts separately; skinless of goose took a named place in that kitchen trade.
Medieval Michaelmas goose traditions fixed the bird as an autumn roast. Cooks treated skinless of goose as a cut with its own timing and sides.
As goose cookery specialised, skinless was portioned and sold ready for the pan. Artisan butchers sold goose fat, confit legs and portioned breasts separately.