Barbecued Goose Breast With Dried Apricot Vinaigrette
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Barbecued Goose Breast With Dried Apricot Vinaigrette
  Goose    Apricots  
Last updated 6/12/2012 1:07:04 AM. Recipe ID 32870. Report a problem with this recipe.
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      Title: Barbecued goose breast with dried apricot vinaigrette
 Categories: New, Text, Import
      Yield: 1 Servings
 
      2 lg Single or 1 large double
           -goose breast
      4 tb Virgin olive oil
      3 tb Sugar
           ! tb salt
           L 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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Recipe ID 32870 (Apr 03, 2005)

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