Name: Goose Breast Wellington
Cuisine: American
Ingredients: 2 large goose breasts, trimmed (2.5-3 lbs total); 2 tbsp Dijon mustard; 8 oz mushroom duxelles (finely chopped, cooked mushrooms); 8 thin slices prosciutto; 1 lb puff pastry, thawed; 2 egg yolks, beaten; 2 tbsp olive oil; Salt and pepper; *Mushroom Duxelles:**; 1.5 lbs mixed mushrooms, minced fine; 2 shallots, minced; 4 cloves garlic, minced; 1/4 cup white wine; 2 tbsp butter; 2 tbsp fresh herbs (thyme, parsley)

Initial Searing: Sear goose breasts quickly on all sides
Mustard Coating: Brush with Dijon, cool completely
Duxelles Preparation: Cook mushrooms until dry and concentrated
Assembly: Lay prosciutto, spread duxelles, wrap goose
Pastry Wrapping: Wrap tightly in puff pastry, seal seams
Baking: 400°F for 25-30 minutes until golden
Temperature Check: 130°F internal for medium-rare

Presentation: Slice thick, serve with red wine reduction Make-Ahead: Can assemble day ahead, bake before service

Goose Breast Wellington

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