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Recipe details

Pan-Seared Goose Breast with Lingonberry Glaze and Mushroom Barley

EN RU

Pan-seared goose breast is served with a glossy lingonberry, orange, and red-wine glaze alongside tender pearl barley folded with buttery browned mushrooms. An elegant, practical dinner recipe.

≈ 93 kcal/100 g · ≈ 718 kcal/serving

55 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 and patted dry180 g
Olive oil15 ml
Kosher salt1.5 g
Ground black pepper0.3 g
Dry red wine120 ml
Ripe lingonberries50 g
Fresh orange juice30 ml
Finely grated orange zest2 g
Pearl barley, dry90 g
Cremini mushrooms, sliced150 g
Unsalted butter14 g
Garlic clove, minced1 pcs
Water300 ml

Cookware and utensils

Large skillet
Small saucepan
Medium saucepan with lid
Cutting board
Chef’s knife

Directions

01
Rinse the pearl barley under cold water.
Products
Pearl barley, dry — 90 g
Action
Rinse
Time
2 min
Temperature
Cold water
02
Combine the barley and water in a covered saucepan and simmer until tender.
Products
Pearl barley, dry — 90 g; Water — 300 ml
Action
Simmer
Time
35 min
Temperature
Low simmer
03
Melt half the butter in a skillet and cook the mushrooms until browned.
Products
Unsalted butter — 14 g; Cremini mushrooms, sliced — 150 g
Action
Brown
Time
7 min
Temperature
Medium-high heat
04
Add the garlic and cook it briefly with the mushrooms.
Products
Garlic clove, minced — 1 pcs
Action
Cook
Time
1 min
Temperature
Medium heat
05
Fold the mushrooms and remaining butter into the cooked barley.
Products
Pearl barley, dry — 90 g; Cremini mushrooms, sliced — 150 g; Unsalted butter — 14 g
Action
Fold
Time
2 min
Temperature
Warm
06
Season the goose breast with salt and pepper.
Products
Frozen goose breast, thawed and patted dry — 180 g; Kosher salt — 1.5 g; Ground black pepper — 0.3 g
Action
Season
Time
1 min
Temperature
Room temperature
07
Sear the goose breast in olive oil, skin-side down first
Products
Frozen goose breast, thawed and patted dry — 180 g; Olive oil — 15 ml
Action
Sear
Time
4 min
Temperature
Medium heat; final internal temperature 165°F/74°C
08
turn it and cook until the thickest part reaches 165°F/74°C
Products
Frozen goose breast, thawed and patted dry — 180 g; Olive oil — 15 ml
Action
Sear
Time
4 min
Temperature
Medium heat; final internal temperature 165°F/74°C
09
Rest the cooked goose breast on a cutting board.
Products
Frozen goose breast, thawed and patted dry — 180 g
Action
Rest
Time
5 min
Temperature
Warm
10
Simmer the red wine, lingonberries, orange juice, and orange zest in a saucepan until glossy and slightly thickened.
Products
Dry red wine — 120 ml; Ripe lingonberries — 50 g; Fresh orange juice — 30 ml; Finely grated orange zest — 2 g
Action
Reduce
Time
8 min
Temperature
Medium heat
11
Slice the goose breast and spoon the glaze over it beside the mushroom barley.
Products
Frozen goose breast, thawed and patted dry — 180 g; Dry red wine — 120 ml; Ripe lingonberries — 50 g; Fresh orange juice — 30 ml; Finely grated orange zest — 2 g; Pearl barley, dry — 90 g; Cremini mushrooms, sliced — 150 g
Action
Plate
Time
2 min
Temperature
Warm

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