Stuffed Goose Breast With Caraway And Apples
Stuffed Goose Breast With Caraway And Apples
[code]Recipe By : Molto Mario MB1D10
Serving Size : 1 Preparation Time :0:00[/code]
[code] Amount Measure Ingredient -- Preparation Method
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1 Large double goose breast -- removed from bone
4 juniper berries -- smashed
1 Teaspoon fresh rosemary leaves -- chopped
1/4 Cup olive oil -- plus 4 T
2 Tablespoons red wine vinegar
2 Medium onions -- in 1/4" dice
3 green apples, peeled, cored -- in 1" dice
2 Tablespoons caraway seeds
2 boiled potatoes, peeled -- in 1/4" cubes
1/2 Cup bread crumbs
1 Bunch Italian parsley -- finely chopped
1 Pinch cloves
1 egg[/code]
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 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.
Yield: 4 servings
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