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Recipe details
Pan-Seared Goose Breast with Lingonberry Red-Wine Sauce and Root Vegetables
Pan-seared goose breast, cooked to medium, is served with tender browned carrot and parsnip and a glossy reduction of red wine, chicken stock, and ripe lingonberries. The crisp-skinned meat and tart sauce make a substantial dinner plate.
≈ 94 kcal/100 g · ≈ 467 kcal/serving
50 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 breast, thawed and patted dry180 g
ripe lingonberries60 g
red wine120 ml
chicken stock150 ml
carrot, peeled and cut into thick coins120 g
parsnip, peeled and cut into chunks180 g
olive oil15 ml
salt4 g
ground black pepper1 g
Cookware and utensils
Heavy skillet
Small saucepan
Cutting board
Chef’s knife
Directions
01
Season the thawed goose breast with salt and pepper.
Products
frozen goose breast, thawed and patted dry — 180 g; salt — 4 g; ground black pepper — 1 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Heat the olive oil in a heavy skillet over medium heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium heat
03
Sear the goose breast skin-side down until browned and some fat renders.
Products
frozen goose breast, thawed and patted dry — 180 g
Action
Sear
Time
8 min
Temperature
Medium heat
04
Turn the goose breast and cook the other side until the center reaches 145°F/63°C.
Products
frozen goose breast, thawed and patted dry — 180 g
Action
Cook
Time
7 min
Temperature
Medium heat; 145°F/63°C internally
05
Transfer the goose breast to a plate and rest it loosely covered.
Products
frozen goose breast, thawed and patted dry — 180 g
Action
Rest
Time
8 min
Temperature
Warm
06
Cook the carrot and parsnip in the skillet until tender and browned.
Products
carrot, peeled and cut into thick coins — 120 g; parsnip, peeled and cut into chunks — 180 g
Action
Sauté
Time
15 min
Temperature
Medium heat
07
Simmer the red wine and chicken stock in a saucepan until reduced by about half.
Products
red wine — 120 ml; chicken stock — 150 ml
Action
Reduce
Time
6 min
Temperature
Medium heat
08
Stir the lingonberries into the reduction until they soften and the sauce thickens.
Products
ripe lingonberries — 60 g
Action
Thicken
Time
4 min
Temperature
Low heat
09
Slice the rested goose breast and plate it with the vegetables and sauce.
Products
frozen goose breast, thawed and patted dry — 180 g; carrot, peeled and cut into thick coins — 120 g; parsnip, peeled and cut into chunks — 180 g; ripe lingonberries — 60 g; red wine — 120 ml; chicken stock — 150 ml
Action
Plate
Time
2 min
Temperature
Warm
10
Serve the goose breast immediately.
Products
frozen goose breast, thawed and patted dry — 180 g
Action
Serve
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available