Restaurant-quality pan-seared technique
Pan-Seared Goose Breast with Juniper Berry Sauce
Canada Goose Recipe
★4.1(134)
1Setup & Prepare
2Ingredients
Shopping List
14 ingredients total14 with images8 with substitutions
3Cooking Instructions
- Preparation: Season goose breasts 2-4 hours ahead, bring to room temperature
- Skin Rendering: Start skin-side down in cold pan, render fat slowly
- Searing: Sear skin until golden and crispy (8-10 minutes)
- Flesh Cooking: Flip, cook 4-5 minutes to 130°F internal
- Sauce Making: Sauté shallots and juniper, deglaze with gin
- Finishing: Add stock, reduce, mount with butter
- Resting: Rest meat 5 minutes before slicing
4Chef's Notes & Pairings
Wine Pairing
Burgundy Pinot Noir, Northern Rhône Syrah
5Interactive Recipe Tools
Rate this recipe:
Cooking Timers
My Recipe Notes
6Reviews & Ratings
4.1
Based on 134 reviews
5 star
54
4 star
55
3 star
12
2 star
11
1 star
2