Crispy goose with buckwheat in the oven
0
2562
Kitchen
World
Calorie content
238.8 kcal
Portions
8 port.
Cooking time
10 h.
Proteins *
7.7 g
Fats *
23.2 g
Carbohydrates*
16.9 gr.
Baking a goose with buckwheat in the oven is simple, but nevertheless very tasty, especially for a hearty dinner with your family. We bake in the sleeve, as a result of which the goose meat will be juicy, soft and will go well with buckwheat. Even those who do not like buckwheat will ask for additives. Remember that baking time depends on whether you have a homemade goose or a store goose. Home goose should be baked for longer without increasing the temperature.
Ingredients
Cooking process
Peel the roasting goose from the remaining feathers, cut off excess fat and rinse well. Mix 2 tablespoons of coarse salt and half a teaspoon of black pepper. Rub the carcass with this mixture well both inside and outside. Then put the carcass in a bag and place in the refrigerator for marinating for 6-7 hours.
Stuff the prepared goose carcass with buckwheat filling. Sew up the walls of the abdomen or fasten with toothpicks. Use a knife to pierce the skin of the goose in several places to drain off the fat when baking. Place the goose in the sleeve and secure the ends of the sleeve with clips. Bake the goose in an oven preheated to 180 ° C for 3 hours.
Bon Appetit!