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Ingredientes
- 4 x skinless goose breast half fillets
- 6 x garlic cloves chopped
- 1 Tbsp. onion pwdr
- 1 tsp grnd sage
- 2 Tbsp. freshly-grnd black pepper
- 1 pch salt
- 4 c. dry red wine
- 1/4 c. balsamic vinegar
- 1/2 c. brown sugar
- 1/2 c. blackberry preserves
- 8 x thin slices prosciutto
- 1 bn fresh basil
- 1 c. grated peppered jack cheese
- 1/4 c. seasoned breadcrumbs
Direcciones
- Place goose breasts on a hard, 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 chill for 2 hrs.
- Combine wine, vinegar and sugar in a sauce pan, bring to a boil and reduce liquid to 1 c.. Add in preserves, bring to a boil, simmer on low heat for 5 min 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 mix 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 min or possibly till meat is rare to medium-rare (about 125 degrees internal temperature). Allow breasts to cold for five min, and then slice each into three medallions. Arrange medallions on plates and spoon sauce over.
- This recipe yields 4 servings.
- Description: "A simplified version of one of my favorite stuffed waterfowl breast recipes. I save this one for those special occasions when I really want to show off."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.42g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 111mg | 5% |
| Potassium 400mg | 11% |
| Total Carbs 43.48g | 12% |
| Dietary Fiber 0.6g | 2% |
| Sugars 31.59g | 21% |
| Protein 1.62g | 3% |
