Energy: 1235 kJ / 296 kcal
Fat: 26.0 g
of which saturates: 8.0 g
Carbohydrates: 0 g
of which sugars: 0 g
Protein: 18.0 g
Salt: 0.15 g

Always ensure the goose breast is fully defrosted before cooking. Cook until piping hot throughout.

Pan-Fry (Recommended):
1. Remove from the fridge 20 minutes before cooking.
2. Pat the skin dry and score lightly in a criss-cross pattern.
3. Heat a frying pan over medium heat (no oil needed).
4. Place skin-side down and cook for 6–8 minutes to render the fat and crisp the skin.
5. Turn over and cook for a further 6–8 minutes until the internal temperature reaches 75 °C.
6. Rest for 5 minutes before serving.

Oven (Alternative):
1. Preheat oven to 200 °C / Fan 180 °C / Gas 6.
2. Sear the skin side in a hot pan for 5 minutes.
3. Transfer to a roasting tray, skin side up.
4. Roast for 15–18 minutes, depending on thickness.
5. Rest before slicing to retain juices.

Keep refrigerated at 0–5 °C. Once opened, consume within 24 hours. If frozen, defrost thoroughly in the fridge before cooking. Do not refreeze.

Vacuum-packed/pouched for freshness. Recyclable packaging. Please rinse and recycle where possible.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR