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Blackened Goose Breast

 Goose breast, skinned 2 each


 Olive oil 2 to 3 T

Cajun spice blend or Jamaican spice rub


Rub breast with oil, sprinkle generously with spice rub, and let set for one hour. Sear all sides on smoking hot grill, caramelizing the outer surface and sealing in the juices. Finish for ½ hour on indirect heat. Remove the breast from the grill, wrap in foil and let rest 5 minutes. Place on a cutting board and slice thin on the bias. This meat should be served rare. Goes excellent with apple ginger chutney and fried sweet potato chips.

Yields: 6 servings


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