Stuffed Goose with Caraway and Apples: Oca Ripiena

Name: Stuffed Goose with Caraway and Apples: Oca Ripiena
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large double goose breast, bone removed; 4 juniper berries, smashed; 1 teaspoon chopped fresh rosemary leaves; 1/4 cup extra-virgin olive oil, plus 1/4 cup; 2 tablespoons red wine vinegar; 2 medium onions, chopped into 1/4-inch dice; 3 green apples, peeled, cored and chopped into 1-inch dice; 2 tablespoons caraway seeds; 2 boiled potatoes, peeled and cut into 1/4-inch cubes; 1/2 cup bread crumbs; 1 bunch Italian parsley, finely chopped to yield 1/2 cup; 1 pinch cloves; 1 egg; Salt and freshly ground black pepper

Servings: persons

1 large double goose breast, bone removed
4 juniper berries, smashed
1 teaspoon chopped fresh rosemary leaves
1/4 cup extra-virgin olive oil, plus 1/4 cup
2 tablespoons red wine vinegar
2 medium onions, chopped into 1/4-inch dice
3 green apples, peeled, cored and chopped into 1-inch dice
2 tablespoons caraway seeds
2 boiled potatoes, peeled and cut into 1/4-inch cubes
1/2 cup bread crumbs
1 bunch Italian parsley, finely chopped to yield 1/2 cup
1 pinch cloves
1 egg
Salt and freshly ground black pepper

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

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large double goose breast, bone removed, 4 juniper berries, smashed, 1 teaspoon chopped fresh rosemary leaves, 1/4 cup extra-virgin olive oil, plus 1/4 cup, and more.

Yes, Stuffed Goose with Caraway and Apples: Oca Ripiena falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!