Stuffed Goose Breast with Caraway and Apples

Ingredients

• 0.5 cup bread crumbs 
• 2 tablespoons caraway seeds 
• 1  eggs 
• 1 teaspoon rosemary leaves fresh chopped
• 1 large goose breast whole
• 3  apples green cored peeled chopped
• 1 pinch ground cloves 
• 4  juniper berries smashed
• 0.3 cup olive oil plus 4 tablespoons 
• 2 medium onions chopped
• 1 bunch parsley italian finely chopped
• 2  potatoes boiled peeled cut into 1/4-inch cubes
• 2 tablespoons red wine vinegar 

Equipment

• frying pan
• oven
• mixing bowl
• baking pan
• roasting pan
• cutting board
• kitchen twine

Directions

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.
4. Add apples, caraway and cooked potatoes and cook another 10 minutes, or until apples have started to soften.
5. Remove from heat and allow to cool.
6. Add bread crumbs, parsley, cloves, egg, season with salt and pepper and set aside.
7. Preheat oven to 425 degrees.
8. Remove goose from marinade, brush off and pat dry. Season with salt and pepper and lay flat on cutting board, skin side down.
9. 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.
10. Remove, allow to rest 10 minutes and carve.
11. Serve with spiced white cabbage.