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Recipe details
Roasted Goose Breast with Lingonberry-Orange Sauce and Cauliflower Purée
Seared and oven-roasted goose breast is sliced over silky cauliflower purée and finished with a spoon-coating sauce of lingonberries, orange, and red wine. A polished, comforting dinner recipe.
≈ 95 kcal/100 g · ≈ 535 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 dry180 g
Olive oil15 ml
Kosher salt1.5 g
Ground black pepper0.3 g
Dry red wine120 ml
Ripe lingonberries50 g
Fresh orange juice30 ml
Finely grated orange zest2 g
Cauliflower florets300 g
Unsalted butter14 g
Heavy cream30 ml
Fresh thyme leaves1 g
Cookware and utensils
Oven-safe skillet
Small saucepan
Medium pot
Blender or immersion blender
Baking sheet
Chef’s knife
Directions
01
Heat the oven and line a baking sheet.
Products
No products at this step
Action
Preheat
Time
5 min
Temperature
400°F/200°C
02
Season the goose breast with salt, pepper, and thyme.
Products
Frozen goose breast, thawed and patted dry — 180 g; Kosher salt — 1.5 g; Ground black pepper — 0.3 g; Fresh thyme leaves — 1 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Sear the goose breast in olive oil, skin-side down, until browned.
Products
Frozen goose breast, thawed and patted dry — 180 g; Olive oil — 15 ml
Action
Sear
Time
5 min
Temperature
Medium-high heat
04
Transfer the skillet to the oven and roast the goose breast until the thickest part reaches 165°F/74°C.
Products
Frozen goose breast, thawed and patted dry — 180 g
Action
Roast
Time
14 min
Temperature
400°F/200°C; final internal temperature 165°F/74°C
05
Steam the cauliflower until very tender.
Products
Cauliflower florets — 300 g
Action
Steam
Time
10 min
Temperature
Steaming
06
Blend the cauliflower with butter, cream, and half the salt until smooth.
Products
Cauliflower florets — 300 g; Unsalted butter — 14 g; Heavy cream — 30 ml; Kosher salt — 1.5 g
Action
Blend
Time
3 min
Temperature
Warm
07
Simmer the red wine, lingonberries, orange juice, and orange zest until reduced to a spoon-coating sauce.
Products
Dry red wine — 120 ml; Ripe lingonberries — 50 g; Fresh orange juice — 30 ml; Finely grated orange zest — 2 g
Action
Reduce
Time
8 min
Temperature
Medium heat
08
Rest the roasted goose breast before slicing it.
Products
Frozen goose breast, thawed and patted dry — 180 g
Action
Rest
Time
3 min
Temperature
Warm
09
Spoon the cauliflower purée onto a plate and arrange the sliced goose breast over it.
Products
Cauliflower florets — 300 g; Frozen goose breast, thawed and patted dry — 180 g
Action
Plate
Time
1 min
Temperature
Warm
10
Pour the lingonberry-orange sauce over the goose breast.
Products
Dry red wine — 120 ml; Ripe lingonberries — 50 g; Fresh orange juice — 30 ml; Finely grated orange zest — 2 g
Action
Sauce
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
