This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/Matsukaze11 on 2023-09-27 18:29:56.

I have found two methods so far. The first is to blanch/steam the goose breast and let it chill overnight. It is then roasted and the skin becomes crispy in the oven.

The next method is, after dry brining and roasting, to sear the goose breast until crispy.

Which of these will yield the tastiest, crispiest results?