One-Pan Goose Breast

with Roast Potatoes

2 hour 0 minute
You can add a tomato and a green pepper to the roast potatoes with onions, so that your pot meal looks more vivid and tastes even better.


Debone the goose breast (or buy it boneless). Rub the meat side with a tsp salt, sprinkle chopped marjoram over it and leave it to rest for 20 minutes. Then lay the breast in a roasting tin skin side down. Roast it in the oven at 180 ºC for 15 minutes.

Next, peel and cut the onions and potatoes into sections. Sprinkle salt and pepper, marjoram and finely chopped parsley over it.

Skim off excess fat from the meat and put it aside. Leave only an amount of 4-5 tbsp in the roasting tin.
Arrange the potatoes and onions around the goose breast and roast them on unchanged heat for 50-60 minutes. Flip the meat and stir the potatoes several times while roasting.

When serving, slice the meat and pile the roast potatoes with onions around it.


Serves 4
Cooks in 2H
Nutrition per serving: 785 kcal

Phase photo

Serves 4 persons
  • 1 goose breast (ca. 1 kg)
  • salt
  • 1 tsp marjoram
  • For the garnishing:
  • 1.5 kg potatoes
  • 4 small onions
  • 1 tsp ground pepper
  • 1 tsp marjoram
  • 1/2 bunch of parsley

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