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Barbecued Goose Breast With Dried Apricot Vinaigrette

2 lg Single or 1 large double goose breast
4 tb Virgin olive oil
3 tb Sugar
1 tb salt
1 tb cinnamon
1 tb Cayenne pepper
2 oz Dried apricots
6 tb Red wine vinegar
2 tb Dijon mustard
1/2 c Extra virgin olive oil

Preheat barbecue or grill. Remove the skin and fat from goose breast. In a mixing bowl, stir together olive oil, sugar, salt, cinnamon and cayenne. Place goose breast in marinade and let stand overnight covered in refrigerator or 2 hours at room temperature.

Place goose breast over hottest part of grill and cook until medium rare - medium, approximately 8 to 10 minutes on the first side, 4 to 5 minutes after turning. Meanwhile, boil dried apricots in 2 cups boiling water for 2 minutes. Drain and place in blender with vinegar and Dijon mustard. Turn: blender on and blend until smooth. Drizzle in olive oil until smooth and emulsified. Pour into small bowl and set aside. When goose breast is cooked, remove and let stand 10 minutes to rest. Carve into 1/4-inch thick slices and arrange around roasted onions. Drizzle with dried apricot vinaigrette and serve.

Yield: 4 servings

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