Smaller goose breasts require less preparation and cook quicker than the big ones. To make the most of your big goose breasts, take a little extra care before cooking.

Remove any gristly areas.

Butterfly it to better control the temperature of the meat. Thick goose breasts can take awhile to cook. Very often by the time the center is a perfect medium-rare, the outside is overcooked and gamy. Place each breast on a flat surface, place you hand lightly on top of the meat – fingers up! Slice widthwise through the meat, making it roughly the thickness of a mallard breast.

Rub with olive oil, salt and pepper before cooking.

Don’t overcook it!