Barbecued Goose Breast With Dried Apricot Vinaigrette

Directions

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