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Receta Goose Breast Supreme
by Global Cookbook

Goose Breast Supreme
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  Raciónes: 4

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

  1. 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.
  2. 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.
  3. 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.
  4. This recipe yields 4 servings.
  5. 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."