At a glance
You're looking at a lighter twist on a traditional goose dish where tender roasted goose breast sits on a bed of caramelized apples and onions, all served with homemade potato lokše (crispy potato pancakes). The bulk of the time goes to slow-roasting the goose, but the potato pancakes require some hands-on work—you'll need to boil and grate potatoes, work them into dough, and pan-fry the rounds to golden perfection.
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Prepare the ingredients
Peel and slice the apples. Peel the onion and cut it into half-rings. Put both the onion and apples into a roasting pan.
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Prepare the meat
Season the meat with salt, caraway seeds and a little pepper, then place it in the roasting pan on top of the onion and apples. Add a splash of water and roast at 160°C until the meat is done. Roast covered, then uncover for the last part of cooking and increase the temperature.
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Cook the potatoes
Boil the potatoes in their skins the day before. Peel them and grate finely, then add plain flour (you can replace half with wholemeal flour) and season lightly with salt.
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