Stuffed Goose Neck
Main Dishes | European cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
6
🍽️ Servings
6
Description
Stuffed Goose Neck
Ingredients
- Goose fat - 1 piece
- Goose fat - 1 piece
- Buckwheat Groats - 3 tablespoons
- Onion - 1 head
- Salt - to taste
- Ground Black Pepper - ⅓ teaspoon
Step by Step guide
Step 1
First, cook the buckwheat groats until fluffy.
Step 2
Sauté the onion in goose fat until golden.
Step 3
Prepare the offal, rinse, and chop very finely, mixing with the onion, and sauté for another 10-15 minutes, then combine with the buckwheat.
Step 4
Burn the goose neck, remove the skin carefully, trim excess fat, rub with pepper and salt, stuff with the mixture of onion, buckwheat, and offal, and sew up both ends.
Step 5
Place in a ceramic pot, adding a little water to prevent burning, season with salt to taste, and braise in a preheated oven for 25-40 minutes.
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