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Recipe details
Pan-Seared Goose Breast with Lingonberry Red-Wine Cream and Potato Purée
Pan-seared goose breast with a tender center, smooth potato purée, and a silky cream sauce brightened with ripe lingonberries and reduced red wine. An elegant dinner recipe served with a fruit-accented sauce.
≈ 166 kcal/100 g · ≈ 601 kcal/serving
50 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
frozen goose breast, thawed and patted dry170 g
potato, peeled and cubed180 g
ripe lingonberries35 g
drinkable red wine80 ml
heavy cream45 ml
unsalted butter12 g
olive oil5 ml
garlic clove, minced1 pcs
salt2 g
ground black pepper0.5 g
Cookware and utensils
heavy skillet
small saucepan
pot
potato masher
fine-mesh strainer
Directions
01
Boil the potato cubes in salted water until tender, about 15 minutes.
Products
potato, peeled and cubed — 180 g; salt — 2 g
Action
Boil the potatoes.
Time
15 min
Temperature
medium heat
02
Drain the potatoes and return them to the warm pot.
Products
potato, peeled and cubed — 180 g
Action
Drain the potatoes.
Time
1 min
Temperature
off heat
03
Mash the potatoes with 6 g of butter until smooth
Products
potato, peeled and cubed — 180 g; unsalted butter — 12 g; salt — 2 g
Action
Mash the potatoes
Time
2 min
Temperature
warm
04
season with half the salt
Products
potato, peeled and cubed — 180 g; unsalted butter — 12 g; salt — 2 g
Action
Mash the potatoes
Time
2 min
Temperature
warm
05
Score the goose breast skin in a crosshatch pattern without cutting into the meat.
Products
frozen goose breast, thawed and patted dry — 170 g
Action
Score the skin.
Time
2 min
Temperature
room temperature
06
Place the goose breast skin-side down in a cold skillet and cook until the skin is deeply golden and much of the fat has rendered.
Products
frozen goose breast, thawed and patted dry — 170 g
Action
Render the skin.
Time
10 min
Temperature
medium-low heat
07
Turn the goose breast and cook the meat side until the thickest part reaches 160°F/71°C.
Products
frozen goose breast, thawed and patted dry — 170 g
Action
Cook the goose breast.
Time
8 min
Temperature
medium heat; final internal temperature 160°F/71°C
08
Rest the goose breast on a plate.
Products
frozen goose breast, thawed and patted dry — 170 g
Action
Rest the meat.
Time
5 min
Temperature
warm
09
Melt the remaining butter in a saucepan.
Products
unsalted butter — 12 g
Action
Melt the butter.
Time
1 min
Temperature
medium heat
10
Sauté the garlic until fragrant.
Products
garlic clove, minced — 1 pcs
Action
Sauté the garlic.
Time
1 min
Temperature
medium heat
11
Pour in the red wine and simmer it until reduced by half.
Products
drinkable red wine — 80 ml
Action
Reduce the wine.
Time
4 min
Temperature
medium-high heat
12
Add the lingonberries and cream
Products
ripe lingonberries — 35 g; heavy cream — 45 ml
Action
Simmer the sauce
Time
2 min
Temperature
medium-low heat
13
simmer the sauce until lightly thickened
Products
ripe lingonberries — 35 g; heavy cream — 45 ml
Action
Simmer the sauce
Time
2 min
Temperature
medium-low heat
14
Strain the sauce into a small bowl and season it with the remaining salt and black pepper.
Products
ripe lingonberries — 35 g; heavy cream — 45 ml; salt — 2 g; ground black pepper — 0.5 g
Action
Strain the sauce.
Time
2 min
Temperature
warm
15
Slice the rested goose breast and plate it with the potato purée and sauce.
Products
frozen goose breast, thawed and patted dry — 170 g; potato, peeled and cubed — 180 g; ripe lingonberries — 35 g; drinkable red wine — 80 ml; heavy cream — 45 ml
Action
Plate the dish.
Time
4 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
