4 trimmed boneless, skinless goose breasts, tenderloin removed and cooked separately or saved for another use.
Kosher salt, freshly ground black pepper and garlic powder.
3 Tablespoons unsalted butter.
1 Tablespoon vegetable or olive oil.
Season the goose breasts on both sides with ample salt, pepper and garlic.
Heat butter and the oil in a large skillet over medium heat.
Add the goose breasts to the pan, flat side down. Cook for about 4 minutes without moving the breasts. Then, starting with the first one in the pan, turn them over and cook for another 3 or 4 minutes on the other side.
Once the goose breasts are cooked to the preferred temperature (rare to medium rare suggested), let rest for 5 minutes. Slice thinly and serve atop roasted potatoes, onions, and/or other root vegetables.
Serve hot and with cold beer or red wine.