Ingredients Jump to Instructions ↓

  1. 1 large whole goose breast, removed from bone

  2. 4 juniper berries, smashed

  3. 1 teaspoon chopped fresh rosemary leaves

  4. 1/4 cup olive oil plus

  5. 4 tablespoons

  6. 2 tablespoons red wine vinegar

  7. 2 medium onions, chopped into 1/4-inch dice

  8. 3 green apples , peeled, cored and chopped into 1-inch dice

  9. 2 tablespoons caraway seeds

  10. 2 boiled potatoes , peeled and cut into 1/4-inch cubes

  11. 1/2 cup bread crumbs

  12. 1 bunch Italian parsley , finely chopped to yield

  13. 1/2 cup

  14. 1 pinch ground cloves

  15. 1 egg

Instructions Jump to Ingredients ↑

  1. Lay breast out in a non-reactive baking pan. In a mixing bowl, stir together juniper, rosemary , olive oil and vinegar and pour over breast. Cover and refrigerate for 24 hours.

  2. Preheat oven to 425 degrees.

  3. 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, egg, season with salt and pepper and set aside.

  4. Preheat oven to 425 degrees.

  5. Remove goose from marinade , brush off and pat dry. Season with salt and pepper and lay flat on cutting board, skin side down. 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.


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