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Generating an image for this exact recipe… Pan-Seared Goose Breast with Lingonberry Red-Wine Sauce and Parmesan Polenta

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Recipe details

Pan-Seared Goose Breast with Lingonberry Red-Wine Sauce and Parmesan Polenta

Name: Pan-Seared Goose Breast with Lingonberry Red-Wine Sauce and Parmesan Polenta
Total time: 50 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; 14 ml Canola oil; 60 ml Dry red wine; 45 g Ripe lingonberries; 120 ml Chicken stock; 45 g Fine yellow cornmeal; 180 ml Water; 15 g Unsalted butter; 20 g Finely grated Parmesan

EN RU

Pan-seared goose breast is served medium-rare over creamy Parmesan polenta with a tart lingonberry and red-wine reduction. An elegant dinner recipe with crisp skin and a rich, fruity sauce.

≈ 214 kcal/100 g · ≈ 1,180 kcal/serving

50 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
Canola oil14 ml
Dry red wine60 ml
Ripe lingonberries45 g
Chicken stock120 ml
Fine yellow cornmeal45 g
Water180 ml
Unsalted butter15 g
Finely grated Parmesan20 g

Cookware and utensils

Large skillet
Small saucepan
Medium saucepan
Whisk
Instant-read thermometer

Directions

01
Pat the thawed goose breast dry and score the skin in a shallow crosshatch without cutting into the meat.
Products
Frozen goose breast, thawed, skin on — 170 g
Action
Prepare
Time
3 min
Temperature
Room temperature
02
Season the goose breast with kosher salt and black pepper.
Products
Kosher salt — 2.5 g; Ground black pepper — 0.5 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Place the goose breast skin-side down in a cold skillet and cook until the skin is deeply browned and much of the fat has rendered.
Products
Frozen goose breast, thawed, skin on — 170 g
Action
Sear
Time
10 min
Temperature
Medium heat
04
Turn the goose breast and cook until the thickest part reaches 145°F/63°C.
Products
Frozen goose breast, thawed, skin on — 170 g
Action
Cook
Time
7 min
Temperature
Medium heat; 145°F/63°C internal
05
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
06
Pour off excess rendered fat from the skillet, add the red wine, and simmer until reduced by about half.
Products
Dry red wine — 60 ml
Action
Reduce
Time
5 min
Temperature
Medium-high heat
07
Add the lingonberries and chicken stock
Products
Ripe lingonberries — 45 g; Chicken stock — 120 ml
Action
Simmer
Time
3 min
Temperature
Medium heat
08
simmer until the sauce lightly coats a spoon
Products
Ripe lingonberries — 45 g; Chicken stock — 120 ml
Action
Simmer
Time
3 min
Temperature
Medium heat
09
Boil the water in a saucepan, whisk in the cornmeal, and cook until thick and tender.
Products
Water — 180 ml; Fine yellow cornmeal — 45 g
Action
Cook
Time
8 min
Temperature
Low heat
10
Whisk the butter and Parmesan into the polenta.
Products
Unsalted butter — 15 g; Finely grated Parmesan — 20 g
Action
Finish
Time
1 min
Temperature
Hot
11
Slice the rested goose breast and serve it over the polenta with the sauce.
Products
Frozen goose breast, thawed, skin on — 170 g; Ripe lingonberries — 45 g; Dry red wine — 60 ml; Fine yellow cornmeal — 45 g
Action
Serve
Time
2 min
Temperature
Warm

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