Stuffed Goose Breast with Caraway and Apples

• 1 lg. double goose breast, removed from bone
• 4 juniper berries, smashed
• 1 tsp. chopped fresh rosemary leaves
• 1/2 cup olive oil, divided
• 2 tbsp. red wine vinegar
• 2 md. onions, chopped in 1/4-inch dice
• 3 green apples, peeled, cored, and chopped into 1-inch dice
• 2 tbsp. caraway seeds
• 2 boiled potatoes, peeled and cut into 1/4-inch cubes
• 1/2 cup bread crumbs
• 1/2 cup finely chopped Italian parsley
• 1 dash ground cloves
• 1 egg
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 recipe Spiced White Cabbage

1. Lay breast out in brownie pan.
2. In a mixing bowl, stir together juniper, rosemary, 1/4 cup olive oil and vinegar and pour over breast.
3. Cover and refrigerate for 24 hours.
4. In a 14-inch saute pan, heat remaining oil over medium heat and add onions.
5. Cook until softened, about 8 to 10 minutes.
6. Add apples, caraway and cooked potatoes and cook another 10 minutes, or until apples have started to soften.
7. Remove from heat and allow to cool.
8. Add bread crumbs, parsley, cloves and egg and season with salt and pepper and set aside.
9. Preheat oven to 425F.
10. Remove goose from marinade, brush off and pat dry.
11. Season with salt and pepper and lay flat on cutting board.
12. Lay stuffing out evenly over goose and roll up like a jelly roll.
13. Tie securely with butcher's twine and place in roasting pan.
14. Roast in oven for 45 to 50 minutes, or until internal temperature reaches 150F.
15. Remove, allow to rest 10 minutes and carve.
16. Serve with Spiced White Cabbage.

goose breast, rosemary, olive oil, red wine vinegar, onions, green apples, caraway seeds, potatoes, bread crumbs, italian parsley, ground cloves, egg, salt, freshly ground black pepper, white cabbage

Taken from www.foodgeeks.com/recipes/5527 (may not work)