Barbecued Goose Breast With Dried Apricot Vinaigret

Name: Barbecued Goose Breast With Dried Apricot Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lrg Single or possibly 1 large double goose breast - (2 to 3 lbs total); 4 Tbsp. Virgin extra virgin olive oil; 3 Tbsp. Sugar; 1 Tbsp. Salt; 1 Tbsp. Cinnamon; 1 Tbsp. Cayenne pepper; 2 ounce Dry apricots; 6 Tbsp. Red wine vinegar; 2 Tbsp. Dijon mustard; 1/2 c. Extra-virgin extra virgin olive oil; 1 x recipe Balsamic Roasted Onions see * Note

Servings: persons

2 lrg Single or possibly 1 large double goose breast - (2 to 3 lbs total)
4 Tbsp. Virgin extra virgin olive oil
3 Tbsp. Sugar
1 Tbsp. Salt
1 Tbsp. Cinnamon
1 Tbsp. Cayenne pepper
2 ounce Dry apricots
6 Tbsp. Red wine vinegar
2 Tbsp. Dijon mustard
1/2 c. Extra-virgin extra virgin olive oil
1 x recipe Balsamic Roasted Onions see * Note

1
Preheat barbecue or possibly grill.
2
Remove the skin and fat from goose breast.
3
In a mixing bowl, stir together extra virgin olive oil, sugar, salt, cinnamon and cayenne.
4
Place goose breast in marinade and let stand overnight covered in refrigerator or possibly 2 hrs at room temperature.
5
Place goose breast over hottest part of grill and cook till medium-rare to medium, approximately 8 to 10 min on the first side, 4 to 5 min after turning.
6
Meanwhile, boil dry apricots in 2 c. boiling water for 2 min.
7
Drain and place in blender with vinegar and Dijon mustard.
8
Turn blender on and blend till smooth.
9
Drizzle in extra virgin olive oil till smooth and emulsified.
10
Pour into small bowl and set aside.
11
When goose breast is cooked, remove and let stand 10 min to rest.
12
Carve into 1/4-inch-thick slices and arrange around Balsamic Roasted Onions.
13
Drizzle with dry apricot vinaigrette and serve.
14
This recipe yields 4 servings.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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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 lrg Single or possibly 1 large double goose breast - (2 to 3 lbs total), 4 Tbsp. Virgin extra virgin olive oil, 3 Tbsp. Sugar, 1 Tbsp. Salt, and more.

Yes, Barbecued Goose Breast With Dried Apricot Vinaigrette Recipe 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.

That's it — enjoy your meal!

Barbecued Goose Breast With Dried Apricot Vinaigrette Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions