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Generating an image for this exact recipe… Roasted Goose Breast with Lingonberry-Wine Reduction and Vegetable Lentils

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Recipe details

Roasted Goose Breast with Lingonberry-Wine Reduction and Vegetable Lentils

Name: Roasted Goose Breast with Lingonberry-Wine Reduction and Vegetable Lentils
Total time: 58 min
Yield: 1
Cuisine: Fusion
Ingredients: 170 g Frozen goose breast, thawed, skin on; 2.5 g Kosher salt; 0.5 g Ground black pepper; 60 ml Dry red wine; 50 g Ripe lingonberries; 100 ml Chicken stock; 70 g Green lentils, rinsed; 60 g Carrot, diced; 50 g Celery, diced; 14 ml Olive oil; 0.2 g Bay leaf

EN RU

Roasted goose breast is served with tender green lentils, carrot, and celery, accompanied by a tart red-wine and lingonberry reduction. A hearty savoury dinner with a clean, fruity finish.

≈ 193 kcal/100 g · ≈ 919 kcal/serving

58 minMediumFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

Frozen goose breast, thawed, skin on170 g
Kosher salt2.5 g
Ground black pepper0.5 g
Dry red wine60 ml
Ripe lingonberries50 g
Chicken stock100 ml
Green lentils, rinsed70 g
Carrot, diced60 g
Celery, diced50 g
Olive oil14 ml
Bay leaf0.2 g

Cookware and utensils

Ovenproof skillet
Small saucepan
Medium saucepan with lid
Instant-read thermometer

Directions

01
Pat the thawed goose breast dry, score the skin, and season it with salt and pepper.
Products
Frozen goose breast, thawed, skin on — 170 g; Kosher salt — 2.5 g; Ground black pepper — 0.5 g
Action
Prepare
Time
3 min
Temperature
Room temperature
02
Sear the goose breast skin-side down in an ovenproof skillet until the skin is browned.
Products
Frozen goose breast, thawed, skin on — 170 g
Action
Sear
Time
8 min
Temperature
Medium heat
03
Turn the goose breast and roast it until the thickest part reaches 145°F/63°C.
Products
Frozen goose breast, thawed, skin on — 170 g
Action
Roast
Time
15 min
Temperature
400°F/200°C; 145°F/63°C internal
04
Transfer the goose breast to a plate and rest it loosely covered.
Products
Frozen goose breast, thawed, skin on — 170 g
Action
Rest
Time
5 min
Temperature
Warm
05
Heat the olive oil in a saucepan and sauté the carrot and celery until slightly softened.
Products
Olive oil — 14 ml; Carrot, diced — 60 g; Celery, diced — 50 g
Action
Sauté
Time
4 min
Temperature
Medium heat
06
Add the lentils, chicken stock, and bay leaf, cover the saucepan, and simmer until the lentils are tender.
Products
Green lentils, rinsed — 70 g; Chicken stock — 100 ml; Bay leaf — 0.2 g
Action
Simmer
Time
18 min
Temperature
Low heat
07
Combine the red wine and lingonberries in a saucepan and simmer until slightly thickened.
Products
Dry red wine — 60 ml; Ripe lingonberries — 50 g
Action
Reduce
Time
5 min
Temperature
Medium heat
08
Remove the bay leaf from the lentils.
Products
Bay leaf — 0.2 g
Action
Remove
Time
1 min
Temperature
Hot
09
Slice the rested goose breast and serve it with the lentils and reduction.
Products
Frozen goose breast, thawed, skin on — 170 g; Green lentils, rinsed — 70 g; Ripe lingonberries — 50 g; Dry red wine — 60 ml
Action
Serve
Time
2 min
Temperature
Warm

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