Once the goose has finished cooking, let it rest for 30 minutes (this will allow the juices to redistribute but the meat will stay warm). Before carving, spoon stuffing out of cavity and transfer it to a serving dish.
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 Meat
Carefully 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 Medallions
Place the breast meat, skin side up, on a cutting board. Slice crosswise into 1/3-inch-thick medallions.
