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Recipe details
Oven-Finished Goose Breast with Lingonberry and Red Wine Sauce and Mushroom Barley
Pan-seared goose breast finished in the oven and served with a tart lingonberry and red-wine reduction alongside pearl barley with sautéed mushrooms. A dinner idea with ingredients and cooking steps in one place.
≈ 222 kcal/100 g · ≈ 983 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 breast150 g
ripe lingonberries40 g
red wine80 ml
pearl barley, dry50 g
cremini mushrooms, sliced80 g
chicken stock160 ml
olive oil15 ml
shallot, minced25 g
fresh thyme leaves1 g
black pepper1 g
salt2 g
Cookware and utensils
10-inch oven-safe skillet
small saucepan
cutting board
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
Rinse the pearl barley under cold water.
Products
pearl barley, dry — 50 g
Action
Rinse
Time
2 min
Temperature
Cold water
03
Heat half the olive oil in the skillet over medium heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium heat
04
Sear the goose breast skin-side down until the skin is browned.
Products
frozen goose breast — 150 g
Action
Sear
Time
5 min
Temperature
Medium heat
05
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
Room temperature
06
Bake the goose breast in the skillet until its center reaches 165°F/74°C.
Products
frozen goose breast — 150 g
Action
Bake
Time
15 min
Temperature
400°F/200°C oven
07
Rest the goose breast on the cutting board.
Products
frozen goose breast — 150 g
Action
Rest
Time
5 min
Temperature
Warm
08
Cook the pearl barley in the chicken stock in the saucepan until tender.
Products
pearl barley, dry — 50 g; chicken stock — 160 ml
Action
Cook
Time
20 min
Temperature
Low simmer
09
Sauté the shallot and mushrooms in the remaining olive oil.
