Barbecued Goose Breast with Dried Apricot Vinaigrette Recipe

Name: Barbecued Goose Breast with Dried Apricot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 lb. 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)

Servings: persons

2 to 3 lb. 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)

1
Preheat barbecue or grill.
2
Remove the skin and fat from goose breast.
3
In a mixing bowl, stir together olive oil, sugar, salt, cinnamon and cayenne.
4
Place goose breast in marinade and let stand overnight, covered, in refrigerator or 2 hours at room temperature.
5
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.
6
Meanwhile, boil dried apricots in 2 cups boiling water for 2 minutes.
7
Drain and place in blender with vinegar and Dijon mustard.
8
Turn blender on and blend until smooth.
9
Drizzle in olive oil until smooth and emulsified.
10
Pour into small bowl and set aside.
11
When goose breast is cooked, remove and let stand 10 minutes to rest.
12
Carve into 1/4-inch-thick slices and arrange around Balsamic Roasted Onions.
13
Drizzle with dried apricot vinaigrette and serve.

461

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 to 3 lb. goose breast, 4 tbsp. virgin olive oil, 3 tbsp. sugar, 1 tbsp. salt, and more.

Yes, Barbecued Goose Breast with Dried Apricot Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barbecued Goose Breast with Dried Apricot Vinaigrette

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