Barbecued Goose Breast With Dried Apricot Vinaigrette Recipe
Servings: 4
Ingredients
- 2 lrg Single or possibly 1 large double goose breast - (2 to 3 lbs total)
- 4 Tbsp. Virgin extra virgin olive oil
- 3 Tbsp. Sugar
- 1 Tbsp. Salt
- 1 Tbsp. Cinnamon
- 1 Tbsp. Cayenne pepper
- 2 ounce Dry apricots
- 6 Tbsp. Red wine vinegar
- 2 Tbsp. Dijon mustard
- 1/2 c. Extra-virgin extra virgin olive oil
- 1 x recipe Balsamic Roasted Onions see * Note
Directions
- Preheat barbecue or possibly grill.
- Remove the skin and fat from goose breast. In a mixing bowl, stir together extra virgin olive oil, sugar, salt, cinnamon and cayenne. Place goose breast in marinade and let stand overnight covered in refrigerator or possibly 2 hrs at room temperature.
- Place goose breast over hottest part of grill and cook till medium-rare to medium, approximately 8 to 10 min on the first side, 4 to 5 min after turning.
- Meanwhile, boil dry apricots in 2 c. boiling water for 2 min. Drain and place in blender with vinegar and Dijon mustard. Turn blender on and blend till smooth. Drizzle in extra virgin olive oil till smooth and emulsified. Pour into small bowl and set aside.
- When goose breast is cooked, remove and let stand 10 min to rest. Carve into 1/4-inch-thick slices and arrange around Balsamic Roasted Onions. Drizzle with dry apricot vinaigrette and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 419 | |
| Calories from Fat 363 | 87% |
| Total Fat 41.11g | 51% |
| Saturated Fat 5.67g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1833mg | 76% |
| Potassium 89mg | 3% |
| Total Carbs 13.7g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 10.9g | 7% |
| Protein 0.76g | 1% |
