Stuffed Goose Breast With Caraway And Apples

Recipe Ingredients

1		Double goose breast - removed from bone (large)
4		Juniper berries - smashed
1 teaspoon	5ml	Chopped fresh rosemary leaves
1/2 cup	118ml	Olive oil - divided
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Onions - chopped 1/4" dice (medium)
3		Green apples - peeled, cored,
		And chopped into 1" dice
2 tablespoons	30ml	Caraway seeds
2		Boiled potatoes - peeled, and
		Cut into 1/4" cubes
1/2 cup	73g / 2.6oz	Bread crumbs
1/2 cup	73g / 2.6oz	Finely-chopped italian parsley
1		Ground cloves
1		Egg
		Salt - to taste
		Freshly-groung black pepper - to taste
1		Spiced White Cabbage - (see recipe)

Recipe 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 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.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-1D10) - from the TV FOOD NETWORK

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