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 |
