Goose baked in the oven with buckwheat
Description
The dish is prepared without unnecessary complications. We've revamped the classic oven-roasted goose recipe and given it a slightly Russian twist—with buckwheat. Even if you've failed to cook delicious goose before, don't despair—give it another try. Not everything works out the first time. We hope that with the help of our step-by-step photo recipe, you'll achieve excellent results. Good luck and enjoy your tasty goose! The dish is ready to be served.
Instructions
- 1
Step 1
We wash the goose, trim the wings, and remove the pieces of fat from the inside.
- 2
Step 2
Melt goose fat in a skillet and sauté shredded onion in it. At the same time, cook buckwheat porridge and eggs. For one and a half cups of buckwheat, you'll need 2.5 cups of water. The buckwheat should be slightly undercooked. Don't worry— it will finish cooking in the oven inside the goose cavity.
- 3
Step 3
Mix the cooked buckwheat porridge, chopped boiled eggs, and fried onions. Season with salt and pepper.
- 4
Step 4
Place the stuffing inside the goose and sew it up very carefully. Brush the semi-finished product with a mixture of honey and mustard. Place the goose on a rack over a baking tray in the oven and roast at 200 degrees for about 2.5 hours.
- 5
Step 5
Fat will drip into the tray—use this juice to baste the goose every 20 minutes. To check if the goose is done, pierce the thickest part of the meat with a knife. When fully cooked, the meat will release clear juice.