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Recipe details
Goose Breast with Braised Cabbage, Potatoes, and Lingonberry-Wine Sauce
Sliced pan-seared goose breast is served over tender braised cabbage and potato with a concentrated sauce of red wine and ripe lingonberries. The buttery vegetables, savory meat, and gently tart sauce form a substantial dinner course.
≈ 94 kcal/100 g · ≈ 499 kcal/serving
55 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
ripe lingonberries50 g
red wine100 ml
chicken stock150 ml
green cabbage, thinly sliced180 g
potato, peeled and cubed180 g
unsalted butter15 g
salt4 g
ground black pepper1 g
Cookware and utensils
Large lidded skillet
Small saucepan
Cutting board
Chef’s knife
Directions
01
Season the thawed goose breast with half the salt and pepper.
Products
frozen goose breast, thawed and patted dry — 180 g; salt — 4 g; ground black pepper — 1 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Melt the butter in a large lidded skillet over medium heat.
Products
unsalted butter — 15 g
Action
Melt
Time
2 min
Temperature
Medium heat
03
Sear the goose breast skin-side down until browned.
Products
frozen goose breast, thawed and patted dry — 180 g
Action
Sear
Time
8 min
Temperature
Medium heat
04
Turn the goose breast and cook until the center reaches 145°F/63°C.
Products
frozen goose breast, thawed and patted dry — 180 g
Action
Cook
Time
7 min
Temperature
Medium heat; 145°F/63°C internally
05
Transfer the goose breast to a plate and rest it loosely covered.
Products
frozen goose breast, thawed and patted dry — 180 g
Action
Rest
Time
8 min
Temperature
Warm
06
Add the cabbage and potato to the skillet.
Products
green cabbage, thinly sliced — 180 g; potato, peeled and cubed — 180 g
Action
Add
Time
2 min
Temperature
Medium heat
07
Pour in the chicken stock and cover the skillet.
Products
chicken stock — 150 ml
Action
Cover
Time
1 min
Temperature
Medium heat
08
Braise the cabbage and potato until tender.
Products
green cabbage, thinly sliced — 180 g; potato, peeled and cubed — 180 g; chicken stock — 150 ml
Action
Braise
Time
18 min
Temperature
Low heat
09
Simmer the red wine and lingonberries in a saucepan until thickened.
Products
red wine — 100 ml; ripe lingonberries — 50 g
Action
Reduce
Time
7 min
Temperature
Medium-low heat
10
Slice the rested goose breast.
Products
frozen goose breast, thawed and patted dry — 180 g
Action
Slice
Time
2 min
Temperature
Warm
11
Plate the goose breast over the braised vegetables and spoon the sauce around it.
Products
frozen goose breast, thawed and patted dry — 180 g; green cabbage, thinly sliced — 180 g; potato, peeled and cubed — 180 g; red wine — 100 ml; ripe lingonberries — 50 g
Action
Plate
Time
2 min
Temperature
Warm
12
Serve the dish immediately.
Products
frozen goose breast, thawed and patted dry — 180 g; green cabbage, thinly sliced — 180 g; potato, peeled and cubed — 180 g
Action
Serve
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
