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Recipe details
Pan-Seared Goose Breast Rice Bowl
Pan-seared goose breast with fluffy white rice, tender carrot, garlic, and a savory soy glaze, assembled as a complete bowl. A dinner idea with ingredients and cooking steps in one place.
≈ 288 kcal/100 g · ≈ 876 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, thawed120 g
dry white rice70 g
carrot, thinly sliced80 g
canola oil15 ml
soy sauce15 ml
garlic clove, minced1 pcs
salt1 g
black pepper0.5 g
Cookware and utensils
skillet
small saucepan
rice cooker or saucepan with lid
instant-read thermometer
Directions
01
Rinse the rice, put it in a saucepan with 140 g water and a pinch of salt, and bring it to a boil
Products
dry white rice — 70 g; salt — 1 g
Action
boil
Time
3 min
Temperature
high heat
02
Rinse the rice, put it in a saucepan with 140 g water and a pinch of salt, and bring it to a boil
Products
dry white rice — 70 g; salt — 1 g
Action
boil
Time
3 min
Temperature
high heat
03
Cover the saucepan, reduce the heat to low, and cook the rice until the water is absorbed and the grains are tender.
Products
dry white rice — 70 g
Action
cook
Time
18 min
Temperature
low heat
04
Heat half the oil in a skillet and sauté the carrot until slightly softened.
Products
canola oil — 15 ml; carrot, thinly sliced — 80 g
Action
sauté
Time
5 min
Temperature
medium heat
05
Season the thawed goose breast with pepper and place it skin-side down in the skillet.
Products
frozen goose breast, thawed — 120 g; salt — 1 g; black pepper — 0.5 g
Action
place
Time
2 min
Temperature
medium heat
06
Cook the breast on both sides until browned and its thickest part reaches 74°C.
Products
frozen goose breast, thawed — 120 g
Action
sear
Time
15 min
Temperature
medium heat; 74°C internal temperature
07
Add the remaining oil and garlic to the skillet, stir for 30 seconds
