Recipe - Barbecued Goose Breast With Dried Apricot Vinaigrette

2 lg Single or 1 large double
goose breast
4 tablespoon Virgin olive oil
3 tablespoon Sugar
! tablespoon salt
L tablespoon cinnamon
1 tablespoon Cayenne pepper
2 ounce Dried apricots
6 tablespoon Red wine vinegar
2 tablespoon Dijon mustard
One half cup 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 1/4inch thick
slices and arrange around roasted onions. Drizzle with dried apricot
vinaigrette and serve.

Yield: 4 servings
Recipe By :MOLTO MARIO SHOW#MB5661

Posted to MCRecipe Digest V1 #292

Date: Sun, 10 Nov 1996 22:55:09 0500

From: Meg Antczak meginny@frontiernet.net