Christmas goose in a Russian stove with a side dish of buckwheat and nuts
12 servings
60 minutes
Christmas goose in a Russian oven is a traditional dish symbolizing home comfort and family celebration. Baked in the oven, it gains incredible tenderness, while buckwheat porridge with nuts soaked in aromatic goose fat becomes the perfect side dish. The origins of this recipe date back to ancient times when Christmas celebrations in Russia were accompanied by generous feasts. The goose, as a symbol of abundance, was served with simple yet flavorful ingredients. The taste of the dish surprises with the combination of tender meat and the light nutty texture of the side dish, with hints of cilantro and soy sauce adding zest. It can be served with homemade pickles and a shot of strong tincture for a true culinary celebration.
1
We 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 ingredients from the list to the buckwheat.
- Goose: 4 kg
- Buckwheat groats: 300 g
- Crushed walnuts: 50 g
- Fresh cilantro (coriander): 10 g
- Soy sauce: 15 ml
- Vegeta-style seasoning: 10 g
2
Wrap the goose in foil and place it in a preheated Russian oven, not close to the flame (at home, you can replace the Russian oven with an oven) and wait for the goose to be ready. An extraordinarily delicious smell penetrating through the foil will signal this.
3
After the goose is ready, we remove the garnish soaked in goose fat and arrange it on plates along with parts of the cooked goose.
- Goose: 4 kg
- Buckwheat groats: 300 g
- Crushed walnuts: 50 g
