Usuba
Roasted Goose with Buckwheat and Nuts
A simple recipe for cooking goose stuffed with buckwheat porridge, walnuts, and aromatic spices. The meat is braised in a Russian oven or in the oven, soaking in its own fat and becoming tender and juicy.
- Total
- 60 min
- Standard serving
- 362.3 g
Ingredients
Total 6
Instructions
- 1
Step 1
Prepare a chilled goose: rinse it, clean the innards.
Boil the buckwheat groats until half-cooked. Add crushed walnuts, fresh cilantro, soy sauce, and Vegetta seasoning to it. Mix well.
Fill the goose belly with the prepared buckwheat stuffing.
- 2
Step 2
Wrap the goose in foil. Place it in a preheated Russian stove or oven, away from direct flame.
Simmer until done. Use aroma as your guide — when the goose is ready, a rich, appetizing smell will start to come through the foil.
- 3
Step 3
Remove the cooked goose from the oven. Take out the side dish soaked in goose fat. Arrange the buckwheat with nuts and pieces of goose on plates.
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