Stuffed Goose Breast With Caraway And Apples

By á-170456

Ingredients

• 1 large double goose breast removed from bone
• 4 juniper berries smashed
• 1 teaspoon chopped fresh rosemary leaves
• 1/2 cup olive oil divided
• 2 tablespoons red wine vinegar
• 2 medium onions chopped 1/4" dice
• 3 green apples peeled, cored, and chopped into 1" dice
• 2 tablespoons caraway seeds
• 2 boiled potatoes peeled, and cut into 1/4" cubes
• 1/2 cup bread crumbs
• 1/2 cup finely-chopped italian parsley
• 1 pinch ground cloves
• 1 egg
• Salt to taste
• Freshly-groung black pepper to taste
• 1 recipe Spiced White Cabbage (see recipe)

Details

Servings 4

Preparation

Step 1

Lay breast out in brownie pan. In a mixing bowl, stir together juniper, rosemary, 1/4 cup olive oil and vinegar and pour over breast. Cover and refrigerate for 24 hours.

In a 14-inch saute pan, heat remaining oil over medium heat and add onions. Cook until softened, about 8 to 10 minutes. Add apples, caraway and cooked potatoes and cook another 10 minutes, or until apples have started to soften. Remove from heat and allow to cool. Add bread crumbs, parsley, cloves and egg and season with salt and pepper and set aside.

Preheat oven to 425 degrees.

Remove goose from marinade, brush off and pat dry. Season with salt and pepper and lay flat on cutting board. Lay stuffing out evenly over goose and roll up like a jelly roll. Tie securely with butcher's twine and place in roasting pan. Roast in oven for 45 to 50 minutes, or until internal temperature reaches 150 degrees. Remove, allow to rest 10 minutes and carve. Serve with Spiced White Cabbage.

This recipe yields 4 servings.