Composition / ingredients
Cooking method
So we take the goose, wash it well and rub it with salt, both inside and outside. Next, we make the filling. For example, I like rice or buckwheat. And you see what you like more.Cook until half cooked. Then you also need to make a frying of onions and carrots here. Add salt and pepper, as well as butter. Stuffing our goose. If you cook in a duck house, then you don't have to sew it up. But if, for example, in the sleeve, it is better to do it, otherwise all our porridge will come out.Top with sour cream, but I like it better when with mayonnaise. Then the crust turns out crispy. Well, now in the oven. But remember that the goose must be there for a long time, otherwise it will be tough. For example, when our grandmothers cooked this food in the villages, the bird stood all night in a heated oven.
Serve porridge with pieces of meat separately on the table.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream of 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Goose fat - 930 kcal/100g
- Goose of the I category - 238 kcal/100g
- Goose II category - 317 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ghee - 892 kcal/100g
