Stuffed Goose With Caraway And Apples - {Oca Ripiena}

Recipe Ingredients

1 cup	237ml	Double goose breast - bone removed (large)
4		Juniper berries - smashed
1 teaspoon	5ml	Chopped fresh rosemary leaves
1/2 cup	118ml	Extra-virgin 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		Cloves
1		Egg
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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

In a 14-inch saute pan, heat the remaining oil over medium heat and add onions. Cook until softened, about 8 to 10 minutes. Add the 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 the bread crumbs, parsley, cloves, and egg and season with salt and pepper. Set aside.

Preheat the oven to 425 degrees.

Remove the goose from the marinade, brush off and pat dry. Season with salt and pepper and lay flat on cutting board. Lay the stuffing out evenly over the 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 the internal temperature reaches 150 degrees. Remove, allow to rest 10 minutes, then carve.

This recipe yields 4 to 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D28) - from the TV FOOD NETWORK

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