Goose Breast With Spiced Apples And Dried Cherries

Recipe Ingredients

2		Granny Smith apples - peeled, cored,
		And sliced into thin wedges
1 tablespoon	15ml	Brown sugar
1 tablespoon	15ml	Fresh lemon juice
2/3 cup	41g / 1.4oz	Dried cherries
1/4 teaspoon	1.3ml	Cinnamon
1/2 teaspoon	2.5ml	Ground coriander
1		Cayenne pepper
2 tablespoons	30ml	Butter - chilled
2		Skinless goose breast half fillets - - (to 4)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil

Recipe Instructions

Place the apples into a medium saucepan with 3/4 cup water, brown sugar and lemon juice. Bring to a boil and then reduce heat and simmer until apples are just tender, about 10 minutes. Add cherries and simmer another 5 minutes.

Drain liquid and stir in cinnamon, coriander, cayenne pepper and butter. Keep warm, but just warm. If sauce becomes too cool and congeals, heat over very low heat while stirring until warm, but not hot.

Slice goose breasts widthwise in half so that the thickness is roughly one-half of pre-sliced thickness. Season goose breasts with salt and pepper.

Heat oil in a large skillet over medium-high heat and brown breasts evenly on both sides until medium-rare. Spoon apple and cherry mixture onto each plate and top with duck breasts.

This recipe yields 4 servings.

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

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