Legendary Dishes | Farshirovannyye Gusinoy Kasha (stuffed goose with cream, nut and semolina skin) 


This Russian stuffed goose is a serious rival to the French version. What makes it memorable is the use of cream, made into kasha, a concoction of 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
  • 6 celery stalks, chopped
  • 500 g boletus (100 g dried, re-hydrated)
  • 250 g carrots, chopped
  • 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.