Stuffed Goose Breast with Caraway and Apples
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Ingredients
| 1 | lg. double goose breast, removed from bone | | 4 | juniper berries, smashed | | 1 tsp. | chopped fresh rosemary leaves | | 1/2 cup | olive oil, divided | | 2 tbsp. | red wine vinegar | | 2 | md. onions, chopped in 1/4-inch dice | | 3 | green apples, peeled, cored, and chopped into 1-inch dice | | 2 tbsp. | caraway seeds | | 2 | boiled potatoes, peeled and cut into 1/4-inch cubes | | 1/2 cup | bread crumbs | | 1/2 cup | finely chopped Italian parsley | | 1 dash | ground cloves | | 1 | egg | | Salt, to taste | | Freshly ground black pepper, to taste | | 1 recipe | Spiced White Cabbage |
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Instructions
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 sauté 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°F. 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°F. Remove, allow to rest 10 minutes and carve. Serve with Spiced White Cabbage.
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