Barbecued Goose Breast with Dried Apricot Vinaigrette
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Ingredients
| 2 to 3 lbs. | goose breast | | 4 tbsp. | virgin olive oil | | 3 tbsp. | sugar | | 1 tbsp. | salt | | 1 tbsp. | cinnamon | | 1 tbsp. | cayenne pepper | | 2 oz. | dried apricots | | 6 tbsp. | red wine vinegar | | 2 tbsp. | Dijon mustard | | 1/2 cup | extra-virgin olive oil | | Balsamic Roasted Onions (see recipe elsewhere) |
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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, 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.
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