I'm down here at college and I brought back all the goose breasts from the birds I shot over my winter break. My question is how long and what temperature do I cook these breasts in? I'd be cooking 2 breasts at a time, which is enough for a meal. I already have them marinating, and I only have access to an oven.....if I had a grill I would be doing it on there.
How long do I cook a goose breast in the oven
FishBlitz
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I'm down here at college and I brought back all the goose breasts from the birds I shot over my winter break. My question is how long and what temperature do I cook these breasts in? I'd be cooking 2 breasts at a time, which is enough for a meal. I already have them marinating, and I only have access to an oven.....if I had a grill I would be doing it on there.
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cook it till your dog will eat it [ko]
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Your first time will be a learning process so just keep checking it when its in there. Number one thing is to not overcook! I promise you it will taste horrible. All fowl becomes very gamey if overcooked. Keep it rare or medium rare and you will be ok.Good luck.
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Go to this USDA web site and see the poultry preparation fact sheet it will tell you temp, cook time etc for geese and duck. The easiest way is to get a meat Thermometer and internat temp should be 165.
http://www.fsis.usda.gov/Factsheets/Duck_&_Goose_from_Farm_to_Table/index.asp
What school do you go to?
http://www.fsis.usda.gov/Factsheets/Duck_&_Goose_from_Farm_to_Table/index.asp
What school do you go to?
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[up]
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that is for farm raised ducks and geese a wild goose will turn into shoe leather if you cook it like that cook it rare or cook it in a slow cooker or crock pot[up]
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Well he said he liked it, go for you[up][up][up]
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And the USDA says to cook beef to 145 degrees internal temp but I prefer mine to be rare-medrare...which is much lower than that Ever had steak tartare? Beef Carpaccio? Sushi? Raw oysters or clams? any raw or barely cooked meats/fish? Yes, one takes a risk when eating these foods... but just because some doctors and/or the government advise against it, doesn't mean you can't safely eat them this way.[up]
The USDA goes above and beyond in their advice on cooing temps. As long as you or the restaurant you're eating at take proper care of the game/meat/fish you wish to eat, cooking things rare-medrare or eating certain things raw, shouldn't be a problem.
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