This pan-seared goose breast with dauphinoise potatoes is a rich, comforting dinner that makes the most of wild goose during the season. The breast is seared hard, basted in herby butter and served pink, alongside creamy, garlicky potatoes baked with Parmesan.
It is a hearty autumn and winter recipe that is ideal after a day in the field, and a great way to cook goose that has come home from the shoot.
Why this recipe works
Goose breast is lean and full of flavour, so it is best cooked quickly and served medium-rare. A hot sear gives a well-browned outside, while basting with butter and herbs adds richness without overcooking the meat. The dauphinoise does most of its work in the oven, leaving you free to focus on the goose at the end.
This recipe is:
- Perfect for wild goose season
- Rich, warming and full of flavour
- Mostly hands-off while the potatoes bake
- Easy to scale up or down
- Great for a special dinner for two
Ingredients
Serves 2
The cooking time varies with the weight and size of your goose breasts, so a guide range is given throughout.
- 2 goose breasts (1 per person)
- 400–500g Maris Piper (or similar) potatoes, peeled weight (200–250g per person)
- 3–5 garlic cloves, minced
- 250ml milk
- 50ml double cream
- 30–40g Parmesan (or pecorino), finely grated
- Knob of butter (garlic butter works particularly well)
- Fresh herbs of choice, such as thyme or rosemary
- Vegetables of choice, such as carrots and green beans
- Olive oil, plus a high smoke point oil for searing
- Salt and black pepper, to taste
How to make pan-seared goose breast with dauphinoise potatoes
Total time: approximately 1 hour to 1 hour 15 minutes.
1. Get ready
Preheat the oven to 220°C. Take the goose breasts out of the fridge so they come up to room temperature while you make the dauphinoise.
2. Par-boil the potatoes
Bring a large pan of salted water to the boil. Peel the potatoes and slice them thinly, roughly 3–4mm thick.
Add the slices to the boiling water and par-boil for 6–7 minutes.
3. Make the garlic and cheese sauce
While the potatoes are boiling, peel and mince the garlic. The more garlic, the better.
Gently fry the garlic in a teaspoon of olive oil for 1–2 minutes. Add the milk and double cream, bring to the boil, then simmer for 5 minutes.
Stir in a pinch of salt, a crack of black pepper and 25–30g of the grated Parmesan.
4. Layer the dauphinoise
Drain the potatoes. Lay a flat layer of potato slices in the bottom of an ovenproof dish and cover with some of the cheesy, garlicky milk.
Repeat the layers until you have used all the potatoes or are near the top of the dish. Pour over any remaining liquid, then top with the rest of the Parmesan and a crack of black pepper.
5. Bake
Place the dish on a lined tray and bake in the middle of the oven for 40–45 minutes, until golden and bubbling.
6. Prepare the goose and vegetables
Around 15–20 minutes before the potatoes are ready, pat the goose breasts dry and season all over with salt and pepper.
Prepare your vegetables now too, ready to cook so they finish at the same time as everything else.
7. Sear the goose
Heat a frying pan over a medium-high heat with a small amount of high smoke point oil. Add the seasoned breasts and sear for 2–4 minutes on each side, until nicely browned all over. Allow 2 minutes per side for smaller breasts and 4 minutes for larger ones.
8. Baste with herb butter
Add a knob of butter and your herbs to the pan. Spoon the foaming herby butter over the breasts for 1–2 minutes.
For medium-rare, the thickest part should read around 55°C on a meat thermometer.
9. Rest
Rest the goose breasts for 5–10 minutes, loosely covered with foil. Use this time to finish your vegetables.
10. Finish and serve
Slice the goose breasts and serve with a generous spoonful of dauphinoise and your vegetables.
Serving suggestions
This pan-seared goose breast with dauphinoise potatoes pairs well with:
- A medium to full-bodied red wine such as Pinot Noir or Rioja
- Roasted or steamed carrots and green beans
- Buttered greens such as cavolo nero or savoy cabbage
- A simple red wine or redcurrant sauce
Storage tips
- Best served fresh
- Leftover goose can be stored in the fridge for up to 2 days and enjoyed cold, sliced thinly
- Leftover dauphinoise keeps in the fridge for up to 2 days; reheat covered in the oven until piping hot
- Avoid reheating the goose breast, as it will overcook and toughen
Tips for the best goose breast
- Let the breasts come to room temperature before cooking for an even result
- Pat the skin and flesh dry so they sear rather than steam
- Get the pan properly hot before the goose goes in
- Use a meat thermometer if you have one; aim for around 55°C for medium-rare
- Always rest the meat before slicing to keep it juicy
- Slice the potatoes as evenly as possible so they cook at the same rate
Frequently asked questions
How long should I cook goose breast?
Sear for 2–4 minutes on each side depending on size, then baste for 1–2 minutes. Aim for around 55°C in the thickest part for medium-rare.
Can I cook goose breast well done?
You can, but goose is very lean and becomes tough and livery when overcooked. Medium-rare gives the best flavour and texture.
Can I make the dauphinoise ahead?
Yes. Bake it in advance, cool and refrigerate, then reheat covered in the oven until piping hot while you cook the goose.
What potatoes work best?
Floury potatoes such as Maris Piper or King Edward soak up the creamy sauce well.
Final thoughts
This pan-seared goose breast with dauphinoise potatoes is a warming, indulgent dinner that celebrates wild goose and seasonal UK produce. It is simple to prepare, full of flavour and ideal for a cosy evening after a day outdoors.
A big thank you to Jade Pallett for sharing this recipe. Be sure to follow her on Instagram for spaniel adventures, recipes and country life content @jadeandspaniels.
