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Recipe details
Orange-Lingonberry Glazed Goose Breast with Warm Lentils
Oven-roasted goose breast glazed with orange juice, red wine, and lingonberries, served with warm lentils, carrot, and celery for a hearty dinner.
≈ 184 kcal/100 g · ≈ 977 kcal/serving
58 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 lingonberries30 g
dry red wine45 ml
cooked green lentils130 g
carrot, diced70 g
celery, diced50 g
orange juice80 ml
olive oil10 ml
salt2 g
black pepper0.5 g
Cookware and utensils
ovenproof 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
Heat the oven to 425°F/220°C.
Products
No products at this step
Action
preheat
Time
8 min
Temperature
425°F/220°C
03
Pat the goose breast dry and season it with salt and 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
Pat the goose breast dry and season it with salt and black pepper
Products
frozen goose breast — 170 g; salt — 2 g; black pepper — 0.5 g
Action
season
Time
1 min
Temperature
room temperature
05
Heat the olive oil in an ovenproof skillet over medium-high heat.
Products
olive oil — 10 ml
Action
heat
Time
2 min
Temperature
medium-high heat
06
Sear the goose breast skin-side down for 4 minutes
Products
frozen goose breast — 170 g
Action
sear
Time
2 min
Temperature
medium-high heat
07
turn it
Products
frozen goose breast — 170 g
Action
sear
Time
2 min
Temperature
medium-high heat
08
Roast the goose breast in the skillet until its thickest part reaches 165°F/74°C.
Products
frozen goose breast — 170 g
Action
roast
Time
12 min
Temperature
425°F/220°C
09
Transfer the goose breast to a board and rest it while preparing the glaze and lentils.
Products
frozen goose breast — 170 g
Action
rest
Time
5 min
Temperature
warm
10
Simmer the orange juice, red wine, and lingonberries in a small saucepan until syrupy.
Products
orange juice — 80 ml; dry red wine — 45 ml; ripe lingonberries — 30 g
Action
reduce
Time
6 min
Temperature
medium heat
11
Cook the carrot and celery in the skillet over medium heat until tender.
Products
carrot, diced — 70 g; celery, diced — 50 g
Action
sauté
Time
5 min
Temperature
medium heat
12
Stir the cooked lentils into the vegetables and heat them through.
Products
cooked green lentils — 130 g
Action
heat
Time
3 min
Temperature
medium heat
13
Slice the rested goose breast.
Products
frozen goose breast — 170 g
Action
slice
Time
1 min
Temperature
warm
14
Spoon the lentils onto a plate, arrange the sliced goose breast over them, and brush it with the glaze.
Products
frozen goose breast — 170 g; cooked green lentils — 130 g; orange juice — 80 ml; dry red wine — 45 ml; ripe lingonberries — 30 g
Action
plate
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
