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Filed Under Main DishGoose
Stuffed Goose Breast

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Canada Canada
Shared by: Esther R.

1 double boneless Goose breast
4 each crushed Juniper berries
1 teaspoon fresh, chopped Rosemary
1/4 cup + 4 Tbsp Olive oil
2 tablespoons Red wine vinegar
2 medium diced Onions
3 large cored, peeled, diced Green apples
2 tablespoons Caraway seeds
2 each boiled, cubed Potatoes
1/2 cup Bread crumbs
1 bunch finely chopped Italian parsley
1 pinch ground Cloves
1 large Egg
1 teaspoon Salt
1/2 teaspoon Pepper

Note: The marinated Goose Breast should be refrigerated for 24 hours.

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Difficult


Roast


24 Hours


1 Hour 20 Minutes


25 Hours

Note: The marinated Goose Breast should be refrigerated for 24 hours.



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Before roasting, preheat oven to 425°F / 220°C / Gas Mark 7

Lay breast out on a sheet pan. In a mixing bowl, stir together juniper berries, rosemary, 1/4 cup olive oil and red wine vinegar; pour over goose 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, ground cloves and egg and season with salt and pepper and set aside.

Preheat oven to 425°F. 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.





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