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Recipe details
Grilled Goose Breast with Lingonberry and Red Wine Sauce and Cauliflower Purée
Grilled goose breast with a tart lingonberry and red-wine sauce, served with smooth cauliflower purée. A dinner idea with ingredients and cooking steps in one place.
≈ 189 kcal/100 g · ≈ 816 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 breast150 g
ripe lingonberries40 g
red wine80 ml
cauliflower florets120 g
olive oil15 ml
vegetable stock80 ml
shallot, minced25 g
fresh rosemary, chopped1 g
black pepper1 g
salt2 g
Cookware and utensils
grill pan
small saucepan
pot
immersion blender
tongs
Directions
01
Thaw the frozen goose breast in a sealed bag in cold water for 20 minutes, changing the water once.
Products
frozen goose breast — 150 g
Action
Thaw
Time
20 min
Temperature
Cold water
02
Boil the cauliflower florets in the vegetable stock until tender.
Products
cauliflower florets — 120 g; vegetable stock — 80 ml
Action
Boil
Time
10 min
Temperature
Gentle boil
03
Blend the cauliflower and stock into a smooth purée.
Products
cauliflower florets — 120 g; vegetable stock — 80 ml
Action
Blend
Time
2 min
Temperature
Hot
04
Heat half the olive oil in the grill pan.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
High heat
05
Grill the goose breast skin-side down until grill marks form.
Products
frozen goose breast — 150 g
Action
Grill
Time
6 min
Temperature
High heat
06
Turn the goose breast and season it with salt and black pepper.
Products
frozen goose breast — 150 g; salt — 2 g; black pepper — 1 g
Action
Season
Time
1 min
Temperature
High heat
07
Grill the goose breast until its center reaches 165°F/74°C.
Products
frozen goose breast — 150 g
Action
Cook
Time
10 min
Temperature
Medium-high heat
08
Rest the goose breast on a plate.
Products
frozen goose breast — 150 g
Action
Rest
Time
5 min
Temperature
Warm
09
Sauté the shallot in the remaining olive oil in the saucepan.
Products
shallot, minced — 25 g; olive oil — 15 ml
Action
Sauté
Time
2 min
Temperature
Medium heat
10
Simmer the lingonberries, red wine, and rosemary with the shallot until the sauce thickens.
Saved image, when available