| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 2 | Single or 1 large double | |
| goose breast | ||
| 4 | T | Virgin olive oil |
| 3 | T | Sugar |
| ! tb salt | ||
| L tb cinnamon | ||
| 1 | T | Cayenne pepper |
| 2 | oz | Dried apricots |
| 6 | T | Red wine vinegar |
| 2 | T | Dijon mustard |
| 1/2 | c | Extra virgin olive oil |
INSTRUCTIONS
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 Recipe By :MOLTO MARIO SHOW#MB5661 Posted to MC-Recipe Digest V1 #292 Date: Sun, 10 Nov 1996 22:55:09 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 342
Calories From Fat: 21
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 390.5mg
Potassium: 845.8mg
Carbohydrates: 79.5g
Fiber: 7.1g
Sugar: 68.6g
Protein: 4g