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🍽️ Break down the goose into portions

830 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Place the cooked goose breast-side up on a sturdy cutting board.
  2. 2. Remove the kitchen twine from the leg.
  3. 3. Secure the goose with a meat fork to prevent it from slipping.
  4. 4. Cut around the leg joints with your knife.
  5. 5. Carefully separate the leg from the body by bending it at the joint.
  6. 6. Repeat this process on the other side to remove the second leg.
  7. 7. Cut the wing at its base where it meets the body.
  8. 8. Cut through the joint and pull the wing off by hand.
  9. 9. Repeat removing the wing on the other side.
  10. 10. Run the knife down along the breastbone.
  11. 11. Slide the blade under the breast to separate it from the carcass (the remaining bones).
  12. 12. Repeat separating the breast on the other side.
  13. 13. Slice the goose breast into even slices if desired.
  14. 14. Arrange the breast slices, legs, and wings on a large serving platter.
  15. 15. Remove the wooden skewers that were used for shaping.
  16. 16. Remove the stuffing from the inside of the body.
  17. 17. Serve the goose with your favorite side dishes and a matching sauce.

Nutrition per serving