I've had a goose breast defrosting overnight.
Never cooked goose before.
Any suggestions please?
I know about pricking it all over, and doing the roast potatoes in the goose fat!
Thanks in advance.

I would recommend that prior to actually cooking the goose that you put some herbs and also some lemon juice on the goose to help maximize the flavor after it has been cooked!

I always give mine a good bash with the meat hammer, really tenderise it. It really makes a difference with goose, the meat comes out so much more succulent.

Also, if you want to go to the effort and don't mind the calories - fill a small pan (just big enough to fit the breast in) with melted butter (the cheap supermarket ownbrand stuff works just fine) and boil the breast in it at a high heat for about 5 minutes before putting it in the oven.

Well that's a surprise. An old thread of mine from over 5 years ago resurrected! I don't even remember if the goose was nice or not!