Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Fruili V
Save Recipe Print
Total:
25 hr 35 min
Active:
24 hr 45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

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.

Preheat oven to 425 degrees.

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.

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, 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.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Goose Breast Wrapped in Bacon

Recipe courtesy of Rick Rollo

Goose Breast with Preserved Cranberry Farro

Recipe courtesy of Leonard P Russo

Goose with Vineyard Stuffing

Recipe courtesy of Pino Luongo

Smoked Goose with Wild Rice Stuffing

Recipe courtesy of Food Network Kitchen

Stuffed Breast of Veal

Recipe courtesy of Catherine Scorsese

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.