Wash the goose breasts with cold water and then pat dry. Rub with salt, pepper and rosemary.
Put enough salted water in a baking dish or drip pan in the oven so that the goose breasts are almost half submerged with the skin side down. Tear off the mugwort and pour it over the breasts. Fry skin side down for 1.5 hours at 120 ° C. The salt water causes the skin to become nice and crispy after turning.
After 1.5 hours skim off the leaked fat and put the halved onion, the quartered apples and the roughly chopped carrot in the salted water (top up if necessary) and place the breasts - this time with the skin side up - on the fruit and vegetables, like this that the breasts are no longer immersed in the water. Now the water prevents the escaping fat from burning and ensures that the meat does not dry out. With the exception of apples, onions and carrots, you can put everything under the breasts that you use as a filling for a whole goose - depending on your own preferences.
Fry the breasts for another 3.5 hours at 120 ° C, brushing the skins with salt water about every half hour. If necessary, use the oven`s grill function towards the end of the time to make the skin tan more.
After the roasting time, remove the goose breasts, remove the meat and cover with aluminum foil and keep warm in the switched-off oven.
Skim off or pour away the fat from the gravy in the baking dish, puree the remaining sauce with some of the baked apple pieces, season to taste and, if necessary, thicken with a little cornstarch dissolved in cold water.
Dumplings and apple red cabbage go well with the goose breasts.
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