Stuffed Goose Breast with Caraway & Apples
Stuffed Goose Breast with Caraway and Apples recipe
Yield
2 servingsPrep
45 minCook
45 minReady
25 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
goose breast
double, removed from bone |
* |
| 4 | each |
juniper berries
smashed |
*
|
| 1 | teaspoon |
rosemary leaves
fresh, chopped |
|
| ¼ | cup |
olive oil
plus 4 t |
|
| 2 | tablespoons |
red wine vinegar
|
|
| 2 | medium |
onions
dice in 1/4 inch |
|
| 3 | each |
apples
green, peeled, cored, diced in 1 inch |
|
| 2 | tablespoons |
caraway seeds
|
|
| 2 | each |
potatoes
peeled, boiled, in 1/4 inch cubes |
|
| ½ | cup |
bread crumbs
|
|
| 1 | bunch |
italian parsley
finely chopped |
|
| 1 | pinch |
cloves
|
*
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
goose breast
double, removed from bone |
* |
| 4 | each |
juniper berries
smashed |
*
|
| 5 | ml |
rosemary leaves
fresh, chopped |
|
| 59 | ml |
olive oil
plus 4 t |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 2 | medium |
onions
dice in 1/4 inch |
|
| 3 | each |
apples
green, peeled, cored, diced in 1 inch |
|
| 3E+1 | ml |
caraway seeds
|
|
| 2 | each |
potatoes
peeled, boiled, in 1/4 inch cubes |
|
| 118 | ml |
bread crumbs
|
|
| 1 | bunch |
italian parsley
finely chopped |
|
| 1 | pinch |
cloves
|
*
|
| 1 | each |
eggs
|
|
Directions
Lay breast out in brownie pan.
In a mixing bowl, stir together juniper, rosemary, 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℉ (220℃).
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.
