Recipe - Stuffed Goose Breast With Caraway And Apples

1 lg Double goose breast, removed
from bone
4 Juniper berries, smashed
1 teaspoon Fresh rosemary leaves,
chopped
One fourth cup Olive oil, plus 4 T
2 tablespoon Red wine vinegar
2 md Onions, in 1/4" dice
3 Green apples, peeled, cored,
in 1" dice
2 tablespoon Caraway seeds
2 Boiled potatoes, peeled, in
1/4" cubes
One half cup Bread crumbs
1 bn Italian parsley, finely
chopped
1 pn Cloves
1 Egg

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 14inch 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

Recipe by: Molto Mario MB1D10 Posted to MCRecipe Digest V1 #593 by Sue
suechef@sover.net on May 03, 1997