Christmas Goose in a Russian Oven with Buckwheat and Nut Garnish

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

I raise domestic ducks, geese, turkeys, and chickens in an ecologically clean place — the Pskov region, in the village of Kozino, under the brand 'From Goose to Pig'. The quality of my poultry has been highly praised by various chefs and food critics. One chef said: 'Your ducks are simply amazing!'. The recipe for preparing a Christmas goose is extraordinarily simple, yet it turns out to be incredibly delicious! It tastes absolutely fantastic! You can also add a glass of red wine or a glass of premium mineral water to the goose.

Ingredients

Cilantro - 0.4 oz
Soy Sauce - 0 fl oz
Mushroom seasoning - 0.4 oz
Goose fat - 9 lbs
Buckwheat Groats - 10.6 oz
Walnuts - 1.8 oz

Step by Step guide

Step 1

Take one chilled, lean goose, wash it, clean the insides, and fill it with a garnish made of buckwheat porridge, previously boiled but not fully cooked. We also add the ingredients from the list to the buckwheat.

Step 2

Wrap the goose in foil and place it in a preheated Russian oven, not too close to the flame (at home, a regular oven can be used instead) and wait for the goose to be ready. This will be signaled by an incredibly delicious aroma wafting through the foil.