1 medium onion, chunked 2 garlic cloves 2 T sugar 1 T ground mustard One half tsp ground ginger 1 1/2 tsp pepper 1/2 tsp cayenne 1/2 cup soy sauce 1/4 cup water 1 goose breast cut into quarter-inch slices
Cucumber Sauce
1 medium cucumber, peeled, seeded, and cut into chunks 4 garlic cloves 1/2 tsp salt 1/3 cup cider vinegar 1/3 cup olive or vegetable oil 2 cup sour cream
In a food processor, place the onion, garlic, sugar, mustard, ginger, pepper, and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended. Place the goose in a re-sealable bag. Add marinade; refrigerate for 2 hours or overnight.
For sauce, combine the cucumber, garlic and salt in a food processor; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a bowl; stir in sour cream. Refrigerate until served.
Drain and discard marinade. Grill goose covered over medium-hot heat until meat reached desired doneness.
Place goose on plate, or in pita bread. Top with cumber sauce.
