Roast goose with rice in the oven
Description
The dish is prepared without unnecessary complications. To cook goose with rice in the oven, we need a medium-sized goose, preferably small rather than large (weighing 3.5–4 kg). For the stuffing, take rice (preferably round, though long-grain will also work). Homemade sausage will be better than any store-bought one, so I recommend using only homemade. Dried white mushrooms will add their unique aroma to the stuffing. We'll baste the goose with a mixture of honey, spices, and soy sauce. Whether or not to prepare a mushroom base is up to you. You can make it the next day: cook the goose today, and tomorrow prepare the mushroom base, then finish cooking the goose with it to achieve perfect results. Serve the finished dish at the table.
Instructions
- 1
Step 1
Prepare the ingredients for the filling. Boil the rice, but do not cook it completely. Cut the sausage into slices, and soak the dried mushrooms in water first. Fry the sausage, then add the mushrooms and mix. Add the cooked rice to the sausage and mushrooms. Use the water left from soaking the dried mushrooms for simmering: pour in about one-third of a cup and simmer everything for about 15 minutes. Add the spice mix, minced garlic, grated ginger, soy sauce, and salt to taste. Cook for another 10–15 minutes.
- 2
Step 2
The resulting filling can even be cooked as a separate dish, and you can prepare it in advance for the goose and then store it in the refrigerator. Now for the goose: wash it thoroughly and pluck carefully. You can leave the head and neck, or you may cut them off—they don't play an important role.
- 3
Step 3
Separate the skin (but be careful not to tear it) from the front and back of the goose, working your way down to the legs.
- 4
Step 4
Rub the goose with salt and butter between the meat and the skin.
- 5
Step 5
Stuff the bird with the rice filling. Mix honey, soy sauce, salt (to taste), and spices. Generously coat the goose on top with the resulting mixture.
- 6
Step 6
Secure all the cuts tightly with long toothpicks. Preheat the oven to 150 degrees.
- 7
Step 7
Roast the goose for about 4 hours (1 hour per 1 kg). The goose was small, weighing only 3.5 kg. But I kept it in the oven for another half hour to get a golden crust. Periodically baste the goose with the fat that drips into the roasting pan (if roasting on a baking sheet, collect the fat that accumulates in it).
- 8
Step 8
After 1.5 hours, turn the goose over so that it bakes well on all sides and becomes golden brown.
- 9
Step 9
You can let the goose cool completely, and then prepare the mushroom base. Rinse the mushrooms and cut them into pieces.
- 10
Step 10
Brush them with goose fat, season with salt and pepper. Place on a baking sheet and put the goose on top. Bake in a preheated oven at 180-190 degrees Celsius for about 15-20 minutes. Turn the goose once so it heats evenly on all sides. Then remove the bird and finish cooking the mushrooms. Serve the cooked goose with baked rice right on the bed of mushrooms.