Goose Breast Supreme
- 4 skinless goose breast half fillets
- 6 garlic cloves minced
- 1 tablespoon onion powder
- 1 teaspoon ground sage
- 2 tablespoons freshly-ground black pepper
- 1 pinch salt
- 4 cups dry red wine
- 1/4 cup balsamic vinegar
- 1/2 cup brown sugar
- 1/2 cup blackberry preserves
- 8 thin slices prosciutto
- 1 bunch fresh basil
- 1 cup grated peppered jack cheese
- 1/4 cup seasoned breadcrumbs
Place goose breasts on a firm, flat surface. With a sharp knife, slice each breast half along the thinnest edge, stopping the cut 1/2 inch before the outer edge. This will "butterfly" the breasts and you can open them like a book. Rub on all sides with the garlic and season with the dry seasonings. Place on a plate, cover and refrigerate for 2 hours.
Combine wine, vinegar and sugar in a sauce pan, bring to a boil and reduce liquid to 1 cup. Add preserves, bring to a boil, simmer on low heat for 5 minutes more. For each breast, open and place on a flat surface. Lay one slice of prosciutto across each breast. Top with 3 to 4 basil leaves. Combine cheese and breadcrumbs and press over basil. Fold edges in over mixture and roll breasts like a burrito.
Place in an 8- by 8-inch pan, seam-side down. Place rolled breasts side by side and bake at 425 degrees for 8 to 10 minutes or until meat is rare to medium-rare (about 125 degrees internal temperature). Allow breasts to cool for five minutes, and then slice each into three medallions. Arrange medallions on plates and spoon sauce over.
This recipe yields 4 servings.
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