This Russian stuffed goose is a serious rival to the French version. What makes it memorable is the use of cream, made into kasha, made from cream, cream skins, milk, nuts and semolina coated with apricot jam and candied fruit. First the kasha.
1 litre full-fat cream 800 ml full-fat milk 300 g walnuts, pounded 200 g semolina 150 g sugar 125 g apricots, sliced 125 g candied fruit, diced small 50 g almonds, ground 30 g butter, for greasing
Preheat oven to 180°C. Grease a baking dish. Put cream into a large shallow rectangular tray, place in oven. After 15 minutes a caramelised skin will have formed, carefully skim off and place on a greased surface. Repeat until the cream begins to coagulate. Bring milk to a slow boil, add almonds and semolina and stir continually until the mixture starts to thicken, about 15 minutes over a low heat. Add sugar and remaining baked cream. Spread a layer of the semolina mixture on the baking dish followed by a cream skin, a layer of walnuts and a layer of apricots, repeat to use up ingredients, leaving some of the almond-semolina mixture to finish the top. Bake in the oven for 20 minutes, until the top has browned. Sprinkle with candied fruit, bake for another ten minutes at 150°C.
4 kg goose 550 g kasha 250 g carrots, chopped 6 celery stalks, chopped 500 g boletus (100 g dried, re-hydrated) 150 g onion, chopped 15 g parsley 1 tsp dill 1 tsp black pepper, freshly ground 1 tsp salt Water, for stock
Detach skin in one piece from goose, de-bone completely, set meat aside. Immerse skin in cold water for 30 minutes, drain and leave to dry, season. Put goose bones into a large pot with the herbs, mushrooms, (soaking water if using dried mushrooms) and vegetables, cover with sufficient water, bring to the boil, simmer for four hours, strain into a separate pot. Remove mushrooms, chop into small pieces, set aside. Lay skin on a clean surface, put breast meat in centre and other meat pieces around it, leaving a free edge. Spread kasha on goose meat, fold skin carefully to form a cylinder, tie with string and sew any open ends with thread. Place in the stock pot, poach over a low heat for an hour. Preheat oven to 200°C. Remove the goose cylinder to a rack in a baking tray, turn heat down to 150°C, roast for 90 minutes, basting with the stock after 45 minutes and at 15 minutes intervals. Turn heat up to 190°C, roast for 20 minutes. Remove goose cylinder from oven, leave to rest for ten minutes. Reduce 500 ml of stock to a thin sauce, add mushrooms and heat through. Serve in thick slices with a ladle of mushroom sauce on each portion.
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