All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

4         ea               Wild goose breasts
1/2      C                 Milk
1/4      C                 Spice Union Ultimate Seasoning Blend
12       pieces          Dried apricots
12       pieces          Dried figs
1         C                 Dry white wine
1/3      C                 All-purpose flour
1/3      C                 Coconut oil
1         C                 Chicken stock
3         Tbsp            Cold butter
3         Tbsp            Fresh Italian flat leaf parsley- minced

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Tenderize the goose breast:

1. Butterfly the goose breasts and place into a zip-lock bag.

2. Pour the milk into the zip-lock bag with the goose breasts.

3. Remove as much air as possible from the bag and seal it.

4. Refrigerate the goose breast for at least 8 hours.

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Hydrate the apricots & figs:

1. Place the apricots, figs and white wine into a stainless steel bowl.

2. Let the apricots and figs plump up in the wine for at least 4 hours at room temperature.

3. Remove the fruit from the white wine; being sure to reserve the wine.

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Prepare the goose breast:

1. Remove the goose breasts from the zip-lock bag and allow to come to room temperature.

2. Using a paper towel, pat dry the goose breasts on all sides.

3. Using a meat mallet or the back of a sauté, pound out the goose breast until they are about 1/3 inch thick.

4. Lay the goose breasts on the cutting board so they lay flat.

5. Generously season the insides of the goose breasts with 1/2 of the Spice Union Ultimate Seasoning Blend.

6. Place three figs onto each goose breast, then place one apricot on top of each fig.

7. Fold the goose breasts over on to enclose the figs & apricots.  Pin with toothpicks to keep closed if needed.

8. Season the outside of the goose breasts with the remaining Spice Union Ultimate Seasoning Blend.

9. Preheat the oven to 325°F.

10. Preheat a large oven safe sauté pan to medium heat.

11. Place the coconut oil into the sauté pan and heat until just shimmering.

12. Dredge the stuffed goose breasts in the flour and place into the sauté pan.

13. Brown the goose breasts until lightly browned on all sides (about 2 minutes per side).

14. Place the sauté pan into the preheated oven.

15. Cook the goose breasts in the oven for 10-12 minutes or until an internal temperature of 150°F.

16. Remove the goose breasts from the oven and sauté pan.  Set aside until needed.    

17. Place the sauté pan back onto the stove on medium high heat.

18. Add the white wine and chicken stock to the sauté pan and reduce to 1/2 C.

19. Shut off the flame under the sauté pan and allow to cool for 2-3 minutes.

20. Swirl the cold butter into the pan sauce and finish with the minced parsley.

21. Plate the goose breasts with the pan sauce spooned over the top of the goose breasts.