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Step 1: Cut into Wings
Position the goose, breast side up, on a cutting board. Using a carving knife, begin cutting between the wing and body.
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Step 2: Remove Wings
Continue to cut down, slicing through the wing joint to separate the wing from the body. Repeat process to remove opposite wing.
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Step 3: Remove Legs
Cut down through the leg joint, separating the drumstick and thigh from the body. Repeat process to remove opposite leg.
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Step 4: Cut into Breast MeatCarefully slice along breastbone to begin to separate the breast meat from the body.
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Step 5: Remove Breast Meat
Continue to slice down along breastbone, angling knife toward rib bones to remove breast meat in one piece. Repeat process to remove breast meat on opposite side.
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Step 6: Cut MedallionsPlace the breast meat, skin side up, on a cutting board. Slice crosswise into 1/3-inch-thick medallions.