Lisbon – City Of Street Art
Lisbon is a city on Portugal's coast that skillfully combines modern ideas with old world appeal. Lisbon is a world center for street art although…
In the far north of Croatia, along the Drava and Mura rivers, Međimurje’s cooking carries a clear Central European spirit: hearty meat, robust grains, and dishes that suit long winters and big family gatherings. Goose filled with buckwheat is one of the region’s emblematic roasts, often grouped with other classic poultry and meat dishes that define Croatian festive tables.
The pairing of goose and buckwheat did not arise from restaurant culture, but from farm kitchens. Households kept fattened geese for autumn and winter, and buckwheat porridge already stood on the table as a staple side dish in Međimurje, prized for its nutty depth and satisfying texture. Filling the bird with seasoned buckwheat turned two everyday elements into a celebratory centrepiece: golden-skinned goose, carved at the table, releasing fragrant steam scented with onion, garlic, and herbs.
Goose with buckwheat stuffing appears in overviews of Croatian cuisine as a typical roast associated with the Međimurje region. Similar preparations with duck and buckwheat porridge, often served with braised red cabbage, still feature in local restaurants and rural guesthouses, especially around holidays, weddings, and baptisms. Holiday goose occupies that same ceremonial space: a dish that signals a special day from the moment it enters the oven.
The flavour profile rests on the balance between rich, almost gamey goose meat and the earthy simplicity of buckwheat. The bird slowly renders its fat, which bastes the flesh and crisps the skin, while the stuffing absorbs juices and fat, turning into a savoury, slightly chewy grain mixture. Buckwheat brings a gentle nuttiness and faint bitterness that cuts through the fat, so the plate feels full and generous rather than heavy. Simple aromatics—onion, garlic, bay leaf, parsley, black pepper—support this core pairing instead of competing with it.
Traditional recipes from the region often salt the bird well and rely on the goose’s own fat for roasting, sometimes combining buckwheat with offal and a little lard or cracklings in the stuffing. This version honours that approach yet introduces a few methodical steps drawn from modern test-kitchen practice. A brief dry salting period in the refrigerator seasons the meat more evenly and helps the skin dry out, which encourages better browning. A hot initial blast in the oven starts the skin rendering, followed by a lower, steadier roast that keeps the meat tender while the stuffing finishes inside the cavity.
Red cabbage, sauerkraut, or simple pan-braised green cabbage appear often beside roast duck or goose in northern Croatian and neighbouring Slovenian kitchens. The buckwheat in this recipe already brings substance, so cabbage becomes an optional but highly appropriate side. A sharp apple or horseradish salad, pickled vegetables, or a plain green salad with a tart dressing also work well, cutting through the richness.
What makes this version suitable for a home cook is its clear structure. The recipe separates the work into three tasks: salting and drying the bird ahead of time, preparing the buckwheat so it finishes with the right texture inside the goose, and managing the roast through an initial high-heat stage and a longer, moderate one. The method focuses on practical cues—skin colour, leg movement, the way juices run at the thigh—so the cook can read the bird rather than depend only on timing. The result is a holiday roast that feels faithful to Međimurje tradition while fitting neatly into a modern kitchen schedule.
For those who appreciate regional dishes with clear roots in farming life, Međimurje roast goose with buckwheat offers a complete story on one platter: the grain from the field, the bird from the yard, and a style of cooking shaped by cold seasons and large family tables.
8
servings45
minutes190
minutes850
kcalMeđimurje roast goose with buckwheat is a festive main course from northern Croatia, where goose and buckwheat porridge have long shared space on rural tables. A whole goose is dry-salted and air-chilled for crisper skin, then stuffed with a savoury mixture of par-cooked buckwheat, onion, garlic, herbs, and a little goose fat. The bird starts at high heat to begin browning, then roasts gently until the meat turns tender and the stuffing soaks up the juices. The result is crisp skin, rich meat, and a nutty, deeply flavoured buckwheat filling that doubles as a side. The roast suits Christmas, New Year, St. Martin’s Day, or any winter feast, and pairs well with braised red cabbage, sauerkraut, or simple potatoes.
Whole goose, 4–4.5 kg (about 9–10 lb) — main protein; choose a good-quality, well-fed bird
Fine sea salt, 3 tbsp (about 45 g) — for dry salting the bird and seasoning the cavity
Freshly ground black pepper, 2 tsp — for seasoning skin and cavity
Garlic, 6 cloves, crushed — aromatic for inside the cavity and pan
Yellow onion, 2 medium (about 300 g), sliced — forms an aromatic bed and flavours the pan juices
Bay leaves, 3–4 — classic Central European note in both cavity and pan
Fresh parsley stems, from ½ bunch — for subtle herbal aroma in the cavity
Water or unsalted light stock, 500 ml (2 cups) — added to the roasting pan to prevent burning and provide base for gravy
Buckwheat groats (hulled, whole), 250 g (1¼ cups) — main grain component; rinsed well
Goose fat or neutral oil, 3 tbsp — for sautéing aromatics and coating the buckwheat
Yellow onion, 1 small (about 100 g), finely chopped — savoury base for the stuffing
Garlic, 2 cloves, minced — gentle heat and aroma
Fine sea salt, 1¼ tsp (plus extra to taste) — seasons the buckwheat
Freshly ground black pepper, ½ tsp — balances the richness
Fresh parsley, 2 tbsp, finely chopped — added at the end for freshness
Dried marjoram, 1 tsp (optional) — traditional herb often paired with goose and duck
Water or light stock, 500 ml (2 cups) — for parcooking the buckwheat
Roasting juices and fat from the pan — flavour base
Dry white wine, 120 ml (½ cup) — for deglazing; a simple Graševina or similar wine fits the region
Light stock or water, 240 ml (1 cup) — extends the sauce
All-purpose flour, 1–2 tbsp — for a lightly thickened gravy
Fine sea salt and black pepper, to taste — final seasoning
Braised red cabbage or sauerkraut — classic northern accompaniment
Boiled or mashed potatoes, or simple roasted potatoes — neutral side for the rich meat
Sharp apple salad or horseradish — bright, acidic contrast
Trim and dry the goose. Remove any excess fat from the neck and cavity, reserve it for rendering, and pat the bird very dry with paper towels inside and out.
Salt the bird. Mix the 3 tbsp salt with 2 tsp pepper, then sprinkle the mixture evenly over the entire surface of the goose and lightly inside the cavity.
Chill uncovered. Place the goose on a wire rack set over a tray, breast side up, and refrigerate uncovered for 12–24 hours to season the meat and dry the skin.
Rinse the buckwheat. About 1½ hours before roasting finishes, rinse the buckwheat groats in cold water until the water runs clear, then drain well.
Sauté aromatics. Warm 3 tbsp goose fat or oil in a medium saucepan over medium heat, add the chopped onion, and cook for 5–7 minutes until soft and translucent.
Toast the buckwheat. Add the drained buckwheat and cook for 3–4 minutes, stirring, until the groats smell nutty and look slightly darker.
Season and parcook. Add the minced garlic, 1¼ tsp salt, ½ tsp pepper, and marjoram if using, stir for 30 seconds, then pour in 500 ml water or stock and bring to a gentle boil.
Simmer briefly. Reduce the heat to low, cover, and simmer for 8–10 minutes until most of the liquid is absorbed but the buckwheat remains firmer than the final texture desired.
Finish the stuffing. Remove from the heat, stir in the chopped parsley, taste, and adjust seasoning; let the mixture cool until just warm before stuffing the goose.
Preheat the oven. Heat the oven to 220°C (425°F) with a rack in the lower third.
Prepare the roasting pan. Scatter the sliced onions, crushed garlic cloves, bay leaves, and any reserved goose neck and gizzard in a large roasting pan; pour in 500 ml water or light stock.
Stuff the goose. Loosely fill the cavity with the warm buckwheat mixture, leaving some space so steam can circulate; secure the cavity opening with skewers or kitchen twine.
Score and prick if needed. With a sharp knife, lightly score the skin on the breast and thighs in a crosshatch pattern without cutting into the meat, then prick any thick fatty areas with a skewer to help the fat render.
Roast at high heat. Place the goose breast side up on a rack set over the aromatics in the pan and roast for 20–25 minutes until the skin begins to take on a light golden colour.
Reduce heat. Lower the oven temperature to 160°C (320°F).
Roast and baste. Continue roasting for about 2 hours 30 minutes, basting every 30–40 minutes with the rendered fat and pan juices; rotate the pan once or twice for even colour.
Monitor pan liquids. If the pan dries during roasting, add small amounts of hot water or stock to prevent scorching.
Check for doneness. The goose is done when the skin is a deep golden brown, the leg moves readily in its joint, juices at the thigh run clear, and an instant-read thermometer in the thickest part of the thigh reaches about 75–78°C (167–172°F).
Rest the bird. Transfer the goose to a carving board, tent loosely with foil, and rest for 25–30 minutes so the juices settle and the stuffing finishes firming up.
Defat the pan juices. While the goose rests, spoon off most of the surface fat from the roasting pan (reserve some for other cooking) and leave the browned onions and juices in place.
Deglaze. Set the pan over medium heat across two burners, pour in the white wine, and scrape up any browned bits with a wooden spoon for 2–3 minutes.
Add stock and thicken. Whisk the flour into the pan, cook for 1 minute, then slowly pour in the stock or water while whisking to avoid lumps.
Simmer and season. Let the gravy simmer for 5–7 minutes until slightly thickened and glossy, then strain if a smoother texture is preferred and season with salt and pepper to taste.
Remove stuffing. Spoon the buckwheat stuffing out of the cavity into a warmed serving bowl, fluff gently with a fork, and keep warm.
Carve the goose. Carve the breasts into slices and separate the legs and thighs at the joint; arrange the meat on a large platter.
Serve. Present the sliced goose with the buckwheat stuffing, pan gravy, and chosen sides such as braised red cabbage, sauerkraut, or potatoes.
Approximate values for one of 8 servings, including skin, a portion of buckwheat stuffing, and some gravy. Figures are estimates based on standard reference data and will vary with the size of the goose and the amount of fat consumed.
| Nutrient | Approximate Amount |
|---|---|
| Calories | ~850 kcal |
| Carbohydrates | ~35 g |
| Protein | ~45 g |
| Fat | ~55 g |
| Fiber | ~7 g |
| Sodium | ~900 mg |
Key Allergens:
Lisbon is a city on Portugal's coast that skillfully combines modern ideas with old world appeal. Lisbon is a world center for street art although…
Discover the vibrant nightlife scenes of Europe's most fascinating cities and travel to remember-able destinations! From the vibrant beauty of London to the thrilling energy…
Boat travel—especially on a cruise—offers a distinctive and all-inclusive vacation. Still, there are benefits and drawbacks to take into account, much as with any kind…
Precisely built to be the last line of protection for historic cities and their people, massive stone walls are silent sentinels from a bygone age.…
In a world full of well-known travel destinations, some incredible sites stay secret and unreachable to most people. For those who are adventurous enough to…
