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 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
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.