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Recipe details
Goose Breast Stew with Lingonberries and Root Vegetables
A rustic one-pot dinner of thawed goose breast, potatoes, carrots, and onion simmered with ripe lingonberries and rosemary until the vegetables are tender.
≈ 41 kcal/100 g · ≈ 392 kcal/serving
55 minMediumEastern European
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 breast, thawed in the refrigerator or in cold water before cooking180 g
ripe lingonberries, whole100 g
potato, peeled and cubed180 g
carrot, sliced80 g
yellow onion, diced80 g
water500 ml
canola oil15 ml
fresh rosemary, chopped2 g
kosher salt2 g
ground black pepper0.5 g
Cookware and utensils
heavy pot with lid
cutting board
chef’s knife
tongs
Directions
01
Pat the thawed goose breast dry and season it with salt and pepper.
Products
frozen goose breast, thawed in the refrigerator or in cold water before cooking — 180 g; kosher salt — 2 g; ground black pepper — 0.5 g
Action
Season
Time
3 min
Temperature
room temperature
02
Heat the canola oil in a heavy pot over medium-high heat.
Products
canola oil — 15 ml
Action
Heat
Time
2 min
Temperature
medium-high heat, about 190°C / 375°F
03
Brown the goose breast on both sides in the pot.
Products
frozen goose breast, thawed in the refrigerator or in cold water before cooking — 180 g
Action
Brown
Time
6 min
Temperature
medium-high heat
04
Transfer the goose breast to a plate.
Products
frozen goose breast, thawed in the refrigerator or in cold water before cooking — 180 g
Action
Transfer
Time
1 min
Temperature
hot
05
Cook the onion in the pot until translucent.
Products
yellow onion, diced — 80 g
Action
Cook
Time
4 min
Temperature
medium heat
06
Add the potato, carrot, water, rosemary, and lingonberries to the pot.
Products
potato, peeled and cubed — 180 g; carrot, sliced — 80 g; water — 500 ml; fresh rosemary, chopped — 2 g; ripe lingonberries, whole — 100 g
Action
Add
Time
2 min
Temperature
medium heat
07
Bring the liquid to a boil.
Products
water — 500 ml
Action
Boil
Time
5 min
Temperature
boiling, 100°C / 212°F
08
Return the goose breast to the pot and cover it with the lid.
Products
frozen goose breast, thawed in the refrigerator or in cold water before cooking — 180 g
Action
Cover
Time
1 min
Temperature
hot
09
Simmer the stew until the vegetables are tender and the thickest part of the goose reaches 74°C / 165°F.
Products
frozen goose breast, thawed in the refrigerator or in cold water before cooking — 180 g; potato, peeled and cubed — 180 g; carrot, sliced — 80 g; ripe lingonberries, whole — 100 g
Action
Simmer
Time
30 min
Temperature
gentle simmer; final internal temperature 74°C / 165°F
10
Slice the goose breast and return the slices to the stew.
Products
frozen goose breast, thawed in the refrigerator or in cold water before cooking — 180 g
Action
Slice
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available