Stuffed Goose Breast With Caraway And Apples
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         double goose breast -- removed from bone
   4                    juniper berries -- smashed
   1      teaspoon      chopped fresh rosemary leaves
     1/2  cup           olive oil -- divided
   2      tablespoons   red wine vinegar
   2      medium        onions -- chopped 1/4" dice
   3                    green apples -- peeled, cored,
                        and chopped into 1" dice
   2      tablespoons   caraway seeds
   2                    boiled potatoes -- peeled, and
                        cut into 1/4" cubes
     1/2  cup           bread crumbs
     1/2  cup           finely-chopped Italian parsley
   1      pinch         ground cloves
   1                    egg
                        salt -- to taste
                        freshly-groung black pepper -- to taste
   1      recipe        spiced white cabbage -- see * note
 

Preparation:

* Note: See the "Spiced White Cabbage" recipe which is included in this collection. 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 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D10