Barbecued Goose Breast With Dried Apricot Vinaigrette

Recipe Ingredients

2		Single goose breast - (2 to 3 lbs total) (large)
		= (or a large double goose breast)
4 tablespoons	60ml	Virgin olive oil
3 tablespoons	45ml	Sugar
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Cinnamon
1 tablespoon	15ml	Cayenne pepper
2 oz	56g	Dried apricots
6 tablespoons	90ml	Red wine vinegar
2 tablespoons	30ml	Dijon mustard
1/2 cup	118ml	Extra-virgin olive oil
1		Balsamic Roasted Onions - (see recipe)

Recipe 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 to 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 Balsamic Roasted Onions. Drizzle with dried apricot vinaigrette and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5661) - from the TV FOOD NETWORK

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