Stuffed Goose Breast
|Goose breast||1 1⁄4 Pound (1 Piece)|
|Liver pate||3 Ounce|
|Mushrooms||1⁄4 Cup (4 tbs), minced|
|Vegetable oil||2 Tablespoon|
|Onion||1 , sliced|
|Garlic||1 Clove (5 gm), chopped|
|Chicken broth||1 Cup (16 tbs), heated|
Preheat oven to 400 °F-(205 °C).
Make an incision lengthwise across goose breast, in order to form a cavity for stuffing.
In a bowl, combine stuffing ingredients.
Spoon into breast cavity.
Close tightly with a string.
In an ovenproof skillet, heat oil.
Sear breast on both sides.
Season with salt and pepper.
Add onion slices and garlic.Roast in oven 30 minutes.
Halfway through cooking remove goose breast from oven degrease.Add chicken borth return to oven continue cooking carve into slice coat with cooking cuices.