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Recipe details
Pan-Seared Goose Breast with Lingonberry-Wine Cream and Polenta
Pan-seared goose breast with a reduced red-wine and lingonberry cream sauce, served over soft, buttery polenta for an elegant dinner.
≈ 241 kcal/100 g · ≈ 1,050 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 breast170 g
ripe lingonberries35 g
dry red wine60 ml
quick-cooking polenta45 g
water180 ml
heavy cream60 ml
unsalted butter10 g
olive oil5 ml
salt2 g
black pepper0.5 g
Cookware and utensils
heavy skillet
small saucepan
medium saucepan
instant-read thermometer
cutting board
Directions
01
Place the frozen goose breast in a sealed bag and thaw it in cold water for 20 minutes, changing the water once.
Products
frozen goose breast — 170 g
Action
thaw
Time
20 min
Temperature
cold water
02
Pat the goose breast dry and season it with 1 g salt and the black pepper
Products
frozen goose breast — 170 g; salt — 2 g; black pepper — 0.5 g
Action
season
Time
1 min
Temperature
room temperature
03
Pat the goose breast dry and season it with 1 g salt and the black pepper
Products
frozen goose breast — 170 g; salt — 2 g; black pepper — 0.5 g
Action
season
Time
1 min
Temperature
room temperature
04
Heat the olive oil in a heavy skillet over medium heat.
Products
olive oil — 5 ml
Action
heat
Time
2 min
Temperature
medium heat
05
Sear the goose breast skin-side down for 5 minutes
Products
frozen goose breast — 170 g
Action
sear
Time
5 min
Temperature
medium heat
06
turn it and cook for 4 minutes
Products
frozen goose breast — 170 g
Action
sear
Time
5 min
Temperature
medium heat
07
Transfer the goose breast to a board and rest it until the sauce and polenta are ready.
Products
frozen goose breast — 170 g
Action
rest
Time
5 min
Temperature
warm
08
Boil the water with 1 g salt in a medium saucepan.
Products
water — 180 ml; salt — 2 g
Action
boil
Time
3 min
Temperature
boiling
09
Whisk the polenta into the boiling water and simmer it until thick and tender.
Products
quick-cooking polenta — 45 g
Action
cook
Time
8 min
Temperature
low simmer
10
Stir the heavy cream and butter into the polenta.
Products
heavy cream — 60 ml; unsalted butter — 10 g; quick-cooking polenta — 45 g
Action
stir
Time
1 min
Temperature
low heat
11
Simmer the red wine and lingonberries in a small saucepan until reduced by about one-third.
Products
dry red wine — 60 ml; ripe lingonberries — 35 g
Action
reduce
Time
5 min
Temperature
medium heat
12
Stir the remaining butter into the reduced sauce.
Products
unsalted butter — 10 g
Action
finish
Time
1 min
Temperature
low heat
13
Check that the thickest part of the goose breast reaches 165°F/74°C
Products
frozen goose breast — 170 g
Action
check
Time
1 min
Temperature
165°F/74°C
14
slice it
Products
frozen goose breast — 170 g
Action
check
Time
1 min
Temperature
165°F/74°C
15
Spoon the polenta onto a plate, place the sliced goose breast on top, and pour over the sauce.
Products
frozen goose breast — 170 g; quick-cooking polenta — 45 g
Action
plate
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available