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Recipe details
Oven-Roasted Goose Breast with Lingonberry Red-Wine Cream Sauce and Vegetable Rice
Oven-roasted goose breast served with a tart lingonberry and red-wine cream sauce over fluffy rice cooked with zucchini and red pepper. Roasting gives the meat a browned exterior and firm, juicy texture for a complete dinner.
≈ 171 kcal/100 g · ≈ 663 kcal/serving
58 minMediumEastern European
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 breast180 g
ripe lingonberries30 g
drinkable dry red wine75 ml
raw white rice55 g
zucchini, diced90 g
red bell pepper, diced50 g
heavy cream70 ml
unsalted butter10 g
olive oil5 ml
salt2 g
ground black pepper0.5 g
Cookware and utensils
ovenproof skillet
small saucepan
small pot with lid
cutting board
instant-read thermometer
Directions
01
Place the sealed frozen goose breast in cold water for 25 minutes to thaw it safely.
Products
frozen goose breast — 180 g
Action
thaw
Time
25 min
Temperature
cold water
02
Heat the oven to 200°C.
Products
No products at this step
Action
preheat
Time
5 min
Temperature
200°C
03
Rinse the rice under cool water and drain it.
Products
raw white rice — 55 g
Action
rinse
Time
2 min
Temperature
cool water
04
Melt half the butter in a pot over medium heat.
Products
unsalted butter — 10 g
Action
melt
Time
1 min
Temperature
medium heat
05
Cook the zucchini and bell pepper in the butter until softened.
Products
zucchini, diced — 90 g; red bell pepper, diced — 50 g; unsalted butter — 10 g
Action
cook
Time
4 min
Temperature
medium heat
06
Add the rice, 140 ml water, and 1 g salt
Products
raw white rice — 55 g; salt — 2 g
Action
cover
Time
1 min
Temperature
boiling water
07
cover the pot
Products
raw white rice — 55 g; salt — 2 g
Action
cover
Time
1 min
Temperature
boiling water
08
Simmer the rice until tender and the water is absorbed.
Products
raw white rice — 55 g
Action
simmer
Time
16 min
Temperature
low heat
09
Pat the thawed goose breast dry and season it with the remaining salt and pepper.
Products
frozen goose breast — 180 g; salt — 2 g; ground black pepper — 0.5 g
Action
season
Time
2 min
Temperature
room temperature
10
Heat the olive oil in an ovenproof skillet over medium-high heat.
Products
olive oil — 5 ml
Action
heat
Time
1 min
Temperature
medium-high heat
11
Brown the goose breast on both sides in the skillet.
Products
frozen goose breast — 180 g; olive oil — 5 ml
Action
brown
Time
6 min
Temperature
medium-high heat
12
Roast the goose breast until its thickest part reaches 74°C.
Products
frozen goose breast — 180 g
Action
roast
Time
10 min
Temperature
200°C; 74°C internal temperature
13
Rest the goose breast on a plate for 5 minutes.
Products
frozen goose breast — 180 g
Action
rest
Time
5 min
Temperature
warm
14
Simmer the lingonberries and red wine in the skillet until reduced by half.
Products
ripe lingonberries — 30 g; drinkable dry red wine — 75 ml
Action
reduce
Time
4 min
Temperature
medium heat
15
Stir the cream into the reduction.
Products
heavy cream — 70 ml
Action
stir
Time
1 min
Temperature
low heat
16
Whisk in the remaining butter until smooth.
Products
unsalted butter — 10 g
Action
whisk
Time
1 min
Temperature
low heat
17
Slice the goose breast and serve it over the vegetable rice with the sauce.
Products
frozen goose breast — 180 g; raw white rice — 55 g; zucchini, diced — 90 g; red bell pepper, diced — 50 g
Action
serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
