Stuffed goose neck
6 servings
80 minutes
Stuffed goose neck is a dish infused with the spirit of traditional European cuisine. It originated in rural homes where hostesses aimed to use all parts of the goose to create rich, aromatic treats. The tender skin of the goose neck serves as an ideal casing for a tasty filling that combines buckwheat groats, sautéed onions, and finely chopped offal. When baked in the oven, the ingredients are filled with deep, rich flavors while spices like salt and black pepper enhance the natural sweetness of the meat. The dish is served hot, cut into portions with vegetables or sauces that complement its rich taste. It is perfect for family dinners and festive gatherings, surprising guests with its originality and traditional coziness.
1
First of all, cook a crumbly porridge from the grain.
- Buckwheat groats: 3 tablespoons
2
Fry the onion in goose fat until golden brown.
- Onion: 1 head
3
Process the entrails, wash and chop very finely, mix with onion, fry for another 10-15 minutes, then combine with the porridge.
- Onion: 1 head
- Goose breast: 1 piece
4
The goose's neck should be singed, the skin removed with a stocking, excess fat removed, rubbed with pepper and salt, stuffed with a mixture of onion, porridge, and offal, and sewn up at both ends.
- Goose: 1 piece
- Salt: to taste
- Ground black pepper: 0.3 teaspoon
5
Place in a ceramic pot, adding a little water to prevent burning, season to taste, and stew in a preheated oven for 25-40 minutes.
- Salt: to taste
