Recipe Gåsebryst (Goose Breast)

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Written By Rose Oscar

I'm Rose! Wanderer at heart, digital nomad by choice. I've swapped the 9-5 grind for a life on the move, exploring every nook and cranny of our beautiful planet.

Experience the Rich Flavor of Gåsebryst

Indulge in the succulent and tender Danish recipe known as Gåsebryst, or Goose Breast. This traditional dish from the heart of Danish cuisine is a true delicacy that will leave your taste buds wanting more.

Gåsebryst is perfect for special occasions such as Christmas or other festive gatherings. The rich flavor of the goose breast pairs perfectly with traditional Danish side dishes like red cabbage, caramelized potatoes, and gravy.

Whether you’re looking to impress your guests with an authentic Danish food experience or simply want to treat yourself to a luxurious meal, Gåsebryst is sure to delight all who try it.

Recipe: Gåsebryst (Goose Breast)


  • 4 goose breasts
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken or beef broth
  • 1/2 cup red wine
  • 1 tablespoon honey
  • Fresh thyme for garnish

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4 persons

This traditional Danish recipe for Gåsebryst is a delicious way to enjoy goose breast. The meat is tender and flavorful, perfect for a special occasion or holiday meal.


  1. Sear the goose breasts:

    – Season the goose breasts with salt and pepper.
    – In a large skillet, melt the butter over medium-high heat.
    – Sear the goose breasts in the skillet until browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.

  1. Cook the onions and garlic:

    – In the same skillet, add the chopped onion and garlic. Cook until softened, about 3 minutes.

  1. Deglaze the pan:

    – Add the chicken or beef broth to the skillet, scraping up any browned bits from the bottom.
    – Stir in the red wine and honey. Simmer for a few minutes to reduce slightly.

  1. Add back the goose breasts:

    – Return the seared goose breasts to the skillet, nestling them into the sauce.
    – Cover and simmer for about 20 minutes, or until the goose breasts are cooked through.

  1. Serve:

    – Slice the goose breasts and serve with the sauce spooned over the top.
    – Garnish with fresh thyme before serving.

Difficulty score: 6 out of 10

The difficulty score of this recipe is a bit higher due to handling goose meat which can be trickier than other types of poultry. Additionally, ensuring that the meat is cooked through while maintaining its tenderness can require some skill in cooking techniques. However, with careful monitoring and attention to detail, you can create a delicious Gåsebryst dish that will impress your guests.

Nutrition: Gåsebryst (Goose Breast)

As a chef specializing in Danish cuisine, I have created a list of the nutrition per serving for Gåsebryst (Goose Breast), a traditional Danish recipe:

  • Calories: 320
  • Protein: 25g
  • Fat: 22g
  • Carbohydrates: 3g
  • Fiber: 1g

Gåsebryst (Goose Breast) is a rich and savory dish that is high in protein and healthy fats. It is low in carbohydrates and fiber, making it a suitable option for those following a low-carb or keto diet. The dish is typically served with seasonal vegetables and potatoes, providing a well-rounded meal that is both delicious and nutritious.

Incorporating Gåsebryst into your diet can be a flavorful way to enjoy Danish food while also reaping the health benefits of lean protein and essential nutrients.

Serving suggestions for Gåsebryst (Goose Breast)

If you are looking to impress your guests with a traditional Danish recipe, Gåsebryst (Goose Breast) is a wonderful choice. When serving Gåsebryst, consider pairing it with classic Danish sides and sauces to create a truly authentic dining experience.

  • Rødkål: This sweet and tangy red cabbage dish is the perfect accompaniment to Gåsebryst. Its vibrant color and festive flavors complement the rich taste of the goose.
  • Brunede kartofler: These caramelized potatoes are a popular side dish in Denmark and add a touch of sweetness to balance out the savory flavors of the goose.
  • Sauce: A flavorful sauce made from the drippings of the roasted goose can be drizzled over the meat for added richness and moisture.

What to serve with Gåsebryst (Goose Breast)

When planning your menu for a Danish feast featuring Gåsebryst, it’s important to consider what other dishes will complement the star of the show. Here are some delicious options to serve alongside your Goose Breast:

  • Kartoffelmos: Creamy mashed potatoes are a classic side dish that pairs well with the rich flavors of Gåsebryst.
  • Grønne bønner: Fresh green beans sautéed with garlic and butter make a simple yet flavorful side dish that adds color and nutrients to your meal.
  • Syltede agurker: Pickled cucumbers provide a tangy contrast to the richness of the goose meat, making them an excellent palate cleanser between bites.

Tips to Increase Flavor on Gåsebryst (Goose Breast) – Danish Recipe

If you want to enhance the flavor of your Gåsebryst (Goose Breast) dish, consider incorporating some traditional Danish spices and ingredients. One way to do this is by marinating the goose breast in a mixture of Juniper berries, allspice, and bay leaves before cooking. This will infuse the meat with a rich, aromatic flavor that is characteristic of Danish cuisine.

You can also add a touch of sweetness to your Gåsebryst dish by including some honey or sugar in the marinade or sauce. This will help balance out the savory flavors and create a more complex taste profile.

To add an extra layer of depth to the dish, consider incorporating some apple cider vinegar or wine into the cooking liquid. This will help tenderize the meat and create a tangy, flavorful sauce that pairs perfectly with the rich taste of the goose breast.

Spicy Score: 3 out of 10

I would give this dish a spicy score of 3 out of 10. While Danish cuisine is not typically known for being spicy, you can still add a bit of heat to your Gåsebryst dish by including some crushed red pepper flakes or cayenne pepper in the marinade or sauce. Just be sure to use these spices sparingly so as not to overpower the delicate flavor of the goose breast.