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Recipe details
Warm Goose Breast, Pear, and Arugula Salad
A warm salad of seared goose breast, peppery arugula, ripe pear, and walnuts, finished with a sharp mustard and apple-cider-vinegar dressing.
≈ 286 kcal/100 g · ≈ 929 kcal/serving
45 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
arugula60 g
firm ripe pear, cored and sliced100 g
chopped walnuts15 g
olive oil10 ml
apple cider vinegar10 ml
Dijon mustard2 g
kosher salt1 g
black pepper0.5 g
Cookware and utensils
shallow bowl
large skillet
tongs
small saucepan
chef's knife
Directions
01
Place the frozen goose breast in a sealed bag and submerge it in cold water for 30 minutes, changing the water once.
Products
frozen goose breast — 170 g
Action
thaw
Time
30 min
Temperature
cold water
02
Pat the goose breast dry and season it with salt and black pepper.
Products
frozen goose breast — 170 g; kosher salt — 1 g; black pepper — 0.5 g
Action
season
Time
2 min
Temperature
room temperature
03
Whisk the olive oil, apple cider vinegar, and Dijon mustard in a small bowl.
Products
olive oil — 10 ml; apple cider vinegar — 10 ml; Dijon mustard — 2 g
Action
whisk
Time
2 min
Temperature
room temperature
04
Heat a skillet over medium heat and place the goose breast skin-side down.
Products
frozen goose breast — 170 g
Action
place
Time
2 min
Temperature
medium heat
05
Sear the goose breast until browned, turn it, and cook until the thickest part reaches 74°C.
Products
frozen goose breast — 170 g
Action
sear
Time
8 min
Temperature
74°C / 165°F internal temperature
06
Rest the cooked goose breast for 5 minutes
Products
frozen goose breast — 170 g
Action
slice
Time
3 min
Temperature
warm
07
slice it thinly
Products
frozen goose breast — 170 g
Action
slice
Time
3 min
Temperature
warm
08
Toss the arugula, pear, walnuts, and dressing in a bowl.
