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Recipe details

Roasted Goose Breast with Lingonberry Red-Wine Cream and Baby Potatoes

EN RU

Oven-roasted goose breast with browned baby potatoes and a smooth cream sauce made from ripe lingonberries, shallot, and reduced red wine. A complete dinner recipe with crisp-edged potatoes and a rich fruit-accented sauce.

≈ 138 kcal/100 g · ≈ 600 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
baby potatoes, halved220 g
ripe lingonberries35 g
drinkable red wine75 ml
heavy cream50 ml
unsalted butter10 g
olive oil10 ml
shallot, finely chopped30 g
fresh thyme leaves1 g
salt3 g
ground black pepper0.5 g

Cookware and utensils

ovenproof skillet
baking sheet
small saucepan
parchment paper

Directions

01
Heat the oven to 425°F/220°C.
Products
No products at this step
Action
Preheat the oven.
Time
8 min
Temperature
425°F/220°C
02
Toss the halved potatoes with half the olive oil, half the salt, and the thyme.
Products
baby potatoes, halved — 220 g; olive oil — 10 ml; salt — 3 g; fresh thyme leaves — 1 g
Action
Season the potatoes.
Time
2 min
Temperature
room temperature
03
Arrange the potatoes cut-side down on a parchment-lined baking sheet.
Products
baby potatoes, halved — 220 g
Action
Arrange the potatoes.
Time
2 min
Temperature
room temperature
04
Roast the potatoes until browned and tender.
Products
baby potatoes, halved — 220 g
Action
Roast the potatoes.
Time
25 min
Temperature
425°F/220°C
05
Score the skin of the goose breast in a crosshatch pattern.
Products
frozen goose breast, thawed and patted dry — 180 g
Action
Score the skin.
Time
2 min
Temperature
room temperature
06
Sear the goose breast skin-side down in an ovenproof skillet with the remaining olive oil until browned.
Products
frozen goose breast, thawed and patted dry — 180 g; olive oil — 10 ml
Action
Sear the goose breast.
Time
6 min
Temperature
medium heat
07
Turn the goose breast and transfer the skillet to the oven.
Products
frozen goose breast, thawed and patted dry — 180 g
Action
Transfer the skillet.
Time
1 min
Temperature
425°F/220°C
08
Roast the goose breast until its thickest part reaches 160°F/71°C.
Products
frozen goose breast, thawed and patted dry — 180 g
Action
Roast the goose breast.
Time
9 min
Temperature
425°F/220°C; final internal temperature 160°F/71°C
09
Rest the goose breast on a cutting board.
Products
frozen goose breast, thawed and patted dry — 180 g
Action
Rest the meat.
Time
5 min
Temperature
warm
10
Melt the butter in a saucepan.
Products
unsalted butter — 10 g
Action
Melt the butter.
Time
1 min
Temperature
medium heat
11
Cook the shallot until translucent.
Products
shallot, finely chopped — 30 g
Action
Cook the shallot.
Time
3 min
Temperature
medium heat
12
Add the red wine and reduce it by half.
Products
drinkable red wine — 75 ml
Action
Reduce the wine.
Time
4 min
Temperature
medium-high heat
13
Add the lingonberries and cream
Products
ripe lingonberries — 35 g; heavy cream — 50 ml
Action
Simmer the sauce
Time
2 min
Temperature
medium-low heat
14
simmer the sauce until smooth and lightly thickened
Products
ripe lingonberries — 35 g; heavy cream — 50 ml
Action
Simmer the sauce
Time
2 min
Temperature
medium-low heat
15
Season the sauce with the remaining salt and black pepper.
Products
salt — 3 g; ground black pepper — 0.5 g
Action
Season the sauce.
Time
1 min
Temperature
warm
16
Slice the rested goose breast and serve it with the roasted potatoes and sauce.
Products
frozen goose breast, thawed and patted dry — 180 g; baby potatoes, halved — 220 g; ripe lingonberries — 35 g; drinkable red wine — 75 ml; heavy cream — 50 ml
Action
Serve the dish.
Time
3 min
Temperature
warm

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