Goose Breast Supreme

Recipe Ingredients

4		Skinless goose breast half fillets
6		Garlic cloves - minced
1 tablespoon	15ml	Onion powder
1 teaspoon	5ml	Ground sage
2 tablespoons	30ml	Freshly-ground black pepper
1		Salt
4 cups	948ml	Dry red wine
1/4 cup	59ml	Balsamic vinegar
1/2 cup	80g / 2.8oz	Brown sugar
1/2 cup	118ml	Blackberry preserves
8		Thin slices prosciutto
1		Fresh basil
1 cup	146g / 5.1oz	Grated peppered jack cheese
1/4 cup	36g / 1.3oz	Seasoned breadcrumbs

Recipe Instructions

Place goose breasts on a firm, flat surface. With a sharp knife, slice each breast half along the thinnest edge, stopping the cut 1/2 inch before the outer edge. This will "butterfly" the breasts and you can open them like a book. Rub on all sides with the garlic and season with the dry seasonings. Place on a plate, cover and refrigerate for 2 hours.

Combine wine, vinegar and sugar in a sauce pan, bring to a boil and reduce liquid to 1 cup. Add preserves, bring to a boil, simmer on low heat for 5 minutes more. For each breast, open and place on a flat surface. Lay one slice of prosciutto across each breast. Top with 3 to 4 basil leaves. Combine cheese and breadcrumbs and press over basil. Fold edges in over mixture and roll breasts like a burrito.

Place in an 8- by 8-inch pan, seam-side down. Place rolled breasts side by side and bake at 425 degrees for 8 to 10 minutes or until meat is rare to medium-rare (about 125 degrees internal temperature). Allow breasts to cool for five minutes, and then slice each into three medallions. Arrange medallions on plates and spoon sauce over.

This recipe yields 4 servings.

Description:

"A simplified version of one of my favorite stuffed waterfowl breast

recipes. I save this one for those special occasions when I really

want to show off."

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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