Margarita Simonyan shared the recipe for stuffed goose

Last year, I didn’t cook any stuffed chicken or duck. On New Year's Eve, they sat and remembered, this dish was really lacking, but for Christmas I was able to get it and cook it. Have come off.

I usually cook stuffed duck. I just didn't find it anywhere on sale that time, and there was enough chicken in the dishes (both in Olivier and others). I thought we could celebrate the holiday without him.

Now I saw on the market, they are selling a goose. I bought it and I'm so glad. And by the way I saw the recipe for stuffed goose from Margarita Simonyan. I used to always cook with rice. Never with mushrooms, especially with buckwheat. But after reading the ingredients, I wanted to try her recipe. After all, the same thing happens that gets boring. And then you get an unusual taste.

So, I am sharing a recipe from Mrs. Simonyan, a respected and beloved celebrity by me. And so that it does not work out, as happens on a broken phone, just as I will quote her direct speech last time.

But I’ll add in advance that I’ve added and will add a decoction of caraway seeds to the water where I cooked rice before, and then buckwheat with aspen mushrooms. 1-2 teaspoons of caraway seeds pour a glass of boiling water and let it brew until it cools. Then, so that the cereal takes this delicate aroma, I add it during cooking. And I'll do the rest just like Margarita. And yes, I also collect goose fat in a jar, after the new year I like to fry potatoes with mushrooms on it. Mmmm... Delight! It is also very useful.

Prepare dried boletus for this recipe (I wonder how it works with other types of fungus ...).

Margarita Simonyan speaks:

For the New Year, we definitely cook stuffed goose. ⠀

I soak the dried boletus, then cook them in the same water with onions and carrots.

I remove the onions and carrots, and together with the aspen mushrooms in this broth I cook buckwheat porridge. ⠀

I cut off excess fat from a goose - it will still come in handy, you can freeze it, and then fry broccoli on it, for example.

Rub with salt and pepper, stuff with porridge, fix with toothpicks. ⠀

I put the goose on a baking sheet and bake at 200 degrees until it is delicious and golden brown. First, in foil, then I remove the foil, leave it only on the tips of the wings and periodically water the goose flowing juice. ⠀

Crushed in 15 minutes :)

If you describe your options in the comments, I will be grateful. Sometimes, following the advice of readers, I adjust the recipe at my discretion, and you know, sometimes it turns out for the better. Thank you all in advance and wish you all the delight at the New Year's table!

Olivier from Margarita Simonyan: I tried her recipe - much tastier than usual, in my opinion

Salt the herring and prepare the fur coat 3 days before the new year according to Margarita Simonyan's recipe

Why I never throw away Chinese sushi rolls.