2 large breasts of goose, boneless..(may be substitute by Mallard duck)

1 tbsp. olive oil

1 tbsp. lemon thyme

. salt & pepper to taste

. pinch cumin, curry & cayenne pepper mixed

Sauce:

1 cup chicken stock

1 shallot, minced

1/3 tsp. fresh ginger, grated

1 tbsp. raspberry vinegar

1 tbsp. cider vinegar

3 tbsp. Chambord

1 tbsp. butter

1/4 tsp. fresh tarragon, minced

Rice:

1 cup wild rice

2 tbsp. butter

1/2 cup prosciutto, julienned

1/4 cup scallions

2 cups chicken stock

Braised Apples:

2 red apples

4 tbsp. lingonberries

2 tsp. butter

2 tbsp. sugar

1 lemon, juiced

1/4 cup pinenuts, roasted

Garnish:

20 raspberries

4 lemon thyme sprigs

Preparation

Goose:

Preheat oven to 375 o . Season goose breast with a touch of olive oil, cumin, curry, cayenne & lemon thyme. Then place breasts in a hot skillet & sear fat side up for approx. 2 minutes, turn breast over with fat side down, place in oven and roast for approx.5 minutes, (medium rare) or more for desired doneness. Remove from skillet & set aside.

Degrease skillet & prepare to make sauce.

Sauce:

Saute' shallots @ medium heat for 30 seconds. Pour in Chambord, cider vinegar & raspberry vinegar, reduce by half. Add chicken stock and reduce again by half. Add butter, grated ginger, tarragon & season to taste.

Rice:

In a heavy skillet heat 2 tbsp. butter, saute' 1/4 cup scallions for 1 minute then stir in rice. Cook @ medium heat stirring gently for approx 3 minutes. Then add 2 cups boilng chicken stock, cover & reduce heat to low, do not stir and allow to cook for approx. 30 minutes or when all liquid has been absorbed.

Add prosciutto & roasted pinenuts, season to taste. Set aside.

Braised Apples:

Cut apples in a "Van Dyke fashion" by making v-shape cuts all the way around the fruit, cutting through the center of each apple making 2 halves. Core apples & moisten with lemon juice, dust with sugar, then place a pad of butter in center of apple before baking in oven @ 375o for 15 minutes.Remove apples and fill center with lingonberries, continue to bake for another 15 minutes.

Presentation

Cut goose breast into approx. 18-20 very thin slices. On a serving plate place a portion of wild rice, creating a bed for the goose. Place 9-10 slices of breast atop rice ( try to "fan" meat out). Then place braised apple just opposite rice & goose, the sauce should run in between and atop goose breast. Garnish with lemon thyme sprigs & fresh raspberries.