Stuffed Goose Breast with Caraway and Apples
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 vineg...
Ingredients
- 1large double goose breast -- removed from bone
- 4juniper berries -- smashed
- 1Teaspoonfresh rosemary leaves -- chopped
- 1/4Cupolive oil -- plus 4 t
- 2Tablespoonred wine vinegar
- 2medium onions -- in 1/4" dice
- 3green apples, peeled, cored -- in 1" dice
- 2Tablespooncaraway seeds
Directions
- 1
1 Large double goose breast -- removed from bone 4 juniper berries -- smashed 1 Teaspoon fresh rosemary leaves -- chopped 1/4 Cup olive oil
- 2
In a mixing bowl, stir together juniper, rosemary, olive oil and vinegar and pour over breast
- 3
Cover and refrigerate for 24 hours
- 4
In a 14-inch saute pan, heat remaining oil over medium heat and add onions
- 5
Cook until softened, about 8 to 10 minutes
- 6
Add apples, caraway and cooked potatoes and cook another 10 minutes, or until apples have started to soften
- 7
Remove from heat and allow to cool
- 8
Add bread crumbs, parsley, cloves and egg and season with salt and pepper and set aside