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RECIPE:

Fruit-braised Goose Breast
1 whole bone-in goose breast (2-3lbs), skin on
1½ cups dry white wine
1½ cups apricot nectar
½ cup coarsely chopped prunes
½ cup coarsely chopped dried apples
½ cup coarsely chopped dried figs
4-6 servings
Place Goose breast in 6 quart Dutch oven. Add wine, nectar, prunes, apples, figs. Bring to a boil over heat. Cover. Reduce Heat to medium-low. Simmer for 1½ to 2 hours, or until meat is tender.

Heat oven to 375*F. Place breast skin-side-up on rack in roasting pan. Set aside. Strain mixture in Dutch oven through fine-mesh sieve. Set fruit aside and keep warm. Skim fat off strained liquid, if desired. Place liquid in 1-quart saucepan. Bring to boil over high heat. Boil for 10 to12 minutes, or until sauce is reduced to 1 cup.

Brush goose breast with some of the sauce. Roast breast for 15-20 minutes, or until browned, brushing occasionally with sauce. Serve breast with reserved fruit and any remaining sauce. (Compliments of: The Complete Game Bird Cookery).