Pre-heat your oven to its highest heat, 230℃ if possible.
Soften the butter add the chopped rosemary and orange zest, mix well and push under the skin of the Rhug Estate goose.
Rub the breast with the pomace oil and season well with fine table salt
Place the goose on a wire rack and place in the oven. Roast for 7 minutes or until golden brown. Remove from the oven and allow to cool.
Turn the oven down to its lowest setting: 65℃ is ideal.
Whilst the oven is cooling, make a beurre noisette by gently browning the butter in a sauce pan. The butter should turn an even golden brown (sounds basic but, if it’s black it’s burnt!). Once you are happy with the colour of the butter remove from the heat and add the garlic, thyme and salt.
When the oven is at the correct temperature (or as close to it as possible) pour the beurre noisette over the goose and place in the oven.
Use an accurate oven thermometer and roast the goose until the internal temperature is 54℃, this will leave you with a lovely medium rare goose. Increase the internal temperature to 65℃ for more of a medium bird.
Once cooked, remove bird from pan and rest for a minimum of 15 minutes, pass fats from pan and retain for re-heating.
Turn the oven back up and use as required to get the rest of the meal finished!
Remove the breast from the bone, trim and return the fats from the pan, reheat in the oven being careful not to overcook them.
Slice and season with sea salt flakes.