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Recipe details

Pan-Seared Goose Breast with Lingonberry Cream Sauce and Vegetable Buckwheat

EN RU

Pan-seared goose breast served with a tart lingonberry and red-wine cream sauce, alongside tender buckwheat cooked with carrot and onion. The browned meat, glossy sauce and earthy grain make a complete dinner.

≈ 171 kcal/100 g · ≈ 592 kcal/serving

55 minMediumEastern European

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

frozen goose breast180 g
ripe lingonberries35 g
drinkable dry red wine60 ml
raw buckwheat groats45 g
carrot, diced80 g
yellow onion, diced50 g
heavy cream60 ml
unsalted butter8 g
olive oil5 ml
salt2 g
ground black pepper0.5 g

Cookware and utensils

large skillet
small saucepan
small pot with lid
tongs
fine-mesh strainer

Directions

01
Place the sealed frozen goose breast in cold water for 25 minutes to thaw it safely.
Products
frozen goose breast — 180 g
Action
thaw
Time
25 min
Temperature
cold water
02
Rinse the buckwheat groats and drain them.
Products
raw buckwheat groats — 45 g
Action
rinse
Time
2 min
Temperature
cool water
03
Melt half the butter in a pot over medium heat.
Products
unsalted butter — 8 g
Action
melt
Time
1 min
Temperature
medium heat
04
Cook the onion and carrot in the butter until softened.
Products
yellow onion, diced — 50 g; carrot, diced — 80 g; unsalted butter — 8 g
Action
cook
Time
4 min
Temperature
medium heat
05
Add the buckwheat, 120 ml water, and 1 g salt
Products
raw buckwheat groats — 45 g; salt — 2 g
Action
cover
Time
1 min
Temperature
boiling water
06
cover the pot
Products
raw buckwheat groats — 45 g; salt — 2 g
Action
cover
Time
1 min
Temperature
boiling water
07
Simmer the buckwheat until tender and the water is absorbed.
Products
raw buckwheat groats — 45 g
Action
simmer
Time
15 min
Temperature
low heat
08
Pat the thawed goose breast dry and season it with the remaining salt and pepper.
Products
frozen goose breast — 180 g; salt — 2 g; ground black pepper — 0.5 g
Action
season
Time
2 min
Temperature
room temperature
09
Heat the olive oil in a skillet over medium-high heat.
Products
olive oil — 5 ml
Action
heat
Time
1 min
Temperature
medium-high heat
10
Sear the goose breast until browned on both sides.
Products
frozen goose breast — 180 g; olive oil — 5 ml
Action
sear
Time
8 min
Temperature
medium-high heat
11
Cook the goose breast until its thickest part reaches 74°C.
Products
frozen goose breast — 180 g
Action
cook through
Time
5 min
Temperature
74°C internal temperature
12
Rest the goose breast on a plate for 5 minutes.
Products
frozen goose breast — 180 g
Action
rest
Time
5 min
Temperature
warm
13
Simmer the lingonberries and red wine in the skillet until reduced by half.
Products
ripe lingonberries — 35 g; drinkable dry red wine — 60 ml
Action
reduce
Time
4 min
Temperature
medium heat
14
Stir the cream into the lingonberry reduction.
Products
heavy cream — 60 ml
Action
stir
Time
1 min
Temperature
medium heat
15
Whisk in the remaining butter until the sauce is smooth.
Products
unsalted butter — 8 g
Action
whisk
Time
1 min
Temperature
low heat
16
Slice the goose breast and serve it with the buckwheat and sauce.
Products
frozen goose breast — 180 g; raw buckwheat groats — 45 g
Action
serve
Time
1 min
Temperature
hot

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