| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Italian | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1 | Double goose breast, removed | |
| from bone | ||
| 4 | Juniper berries, smashed | |
| 1 | t | Fresh rosemary leaves |
| chopped | ||
| 1/4 | c | Olive oil, plus 4 T |
| 2 | T | Red wine vinegar |
| 2 | Onions, in 1/4" dice | |
| 3 | Green apples, peeled cored | |
| in 1" dice | ||
| 2 | T | Caraway seeds |
| 2 | Boiled potatoes, peeled in | |
| 1/4" cubes | ||
| 1/2 | c | Bread crumbs |
| 1 | Italian parsley, finely | |
| chopped | ||
| 1 | pn | Cloves |
| 1 | Egg |
INSTRUCTIONS
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. Yield: 4 servings Recipe by: Molto Mario MB1D10 Posted to MC-Recipe Digest V1 #593 by Sue <suechef@sover.net> on May 03, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1335
Calories From Fat: 599
Total Fat: 68g
Cholesterol: 186mg
Sodium: 1920.6mg
Potassium: 3575mg
Carbohydrates: 152.3g
Fiber: 35.8g
Sugar: 18.1g
Protein: 43.7g