Roast goose with buckwheat and mushrooms from the oven
Portions: 14 persons | Preparation: 210 minutes
The long preparation time is worth it when roasting goose from the oven. Thanks to the previous marinating and the slow cooking method, the becomes crispy and delicious and goes perfectly with the festive table.
Please review recipe:
- 3½ – 4 kg goose
- Salt, to taste
- Pepper, to taste
- 1 l white wine, dry
- 2 carrots
- 2-3 onions
- 300-400 ml chicken broth
- 80 g porcini mushrooms, dried
- 200 g buckwheat
- 500 ml water
- 2 onions
- 1 carrot
- 1-2 tbsp oil
- salt, to taste
- pepper, to taste
- oven dish
- cutting board
- wooden skewers
- kitchen twine
- roasting dish
- aluminium foil
Prepare the goose
- Wash the goose thoroughly inside and out.
- Dab dry with kitchen towels.
- Remove excess fat.
- Rub the inside and outside of the goose with salt and pepper.
- Place in a dish and pour white wine over it .
- Let marinate in the fridge for 10-12 hours.
- During this time, turn the goose several times.
Prepare the filling
- Let the porcini mushrooms soak in 0.5 liters of hot water for about 20 minutes.
- Squeeze the mushrooms well and finely chop.
- Heat a frying pan.
- Toast the buckwheat for 3-4 minutes, stirring constantly.
- Place in a saucepan.
- Cover with water and bring to a boil.
- Reduce the heat to low.
- Cook the buckwheat for about 7-8 minutes.
- Peel and dice the onions.
- Peel the carrots, rinse and grate on a coarse grater.
- Heat the oil in the pan.
- Sauté the onions for 2-3 minutes.
- Add the carrots and sauté for another 2-3 minutes.
- Mushrooms in the pan with the vegetables e.
- Fry for about 4-5 minutes.
- Add the cooked buckwheat.
- Salt and pepper to taste.
- Stir well.
- Cook for 4-5 minutes and allow to cool.
- With the resulting filling, add the Stuff the goose loosely, but not too tightly, as the mixture expands when roasting.
- Sight the opening with the wooden skewers.
- Then tie up with the kitchen twine.
- Cut two carrots and two onions into large pieces.
- Evenly on a roasting pan Distribute.
- Remove the goose from the marinade and drain well.
- Place breast side down on the roasting pan with the vegetables.
- Pour in 400-500 ml of chicken stock.
- Cover the goose with aluminum foil.
- Meanwhile Preheat the oven to 180°C top/bottom heat. Convection is not recommended when preparing the roast goose.
- Place the baking tray with the goose on the lowest shelf and cook for approx. 40-50 minutes.
- Prick the legs of the goose several times with a wooden skewer to let the fat run out.
- Reduce the oven temperature to 170°C.
- Remove the aluminum foil and turn the goose over.
- Pour over the fat that has run out.
- Let the roast goose continue to cook for about 2 hours.
- Pour the fat over it every now and then.
- If the goose is getting too brown, cover with baking paper or aluminum foil.
- Serve the roast goose at the Christmas buffet.
The goose can be served with potato dumplings and red cabbage.