Goose with buckwheat porridge with squirrels

1 serving


Goose ripe, scorch, remove the legs, thoroughly rinse and put in the oven. While frying, it must be periodically watered with fat to make the crust soft and juicy. When the goose gets golden, it's ready. Remove it from the oven, cut into portions. Brew crumbly buckwheat porridge and season with skewers and fried onions. The amount of porridge, squalls and onions is taken to taste.