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 1/4-inch 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 MC-Recipe Digest V1 #292 Date: Sun, 10 Nov 1996 22:55:09 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (575g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1491 (71%)|
|Amt Per Serving||% DV|
|Total Fat 165.6g||221 %|
|Saturated Fat 22.7g||114 %|
|Monounsaturated Fat 120g|
|Polyunsanturated Fat 18.1g|
|Cholesterol 0mg||0 %|
|Sodium 705.8mg||24 %|
|Potassium 915.9mg||24 %|
|Total Carbohydrate 154.3g||45 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 146.8g|
|Protein 5.2g||7 %|
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Calories per serving: 2094
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