400 g of meat from the wings; the skin of previously baked goose or duck (+bones); 400 g of buckwheat; 1 onion; 1 tbsp. of goose fat; 3 black peppercorns; 3 Jamaican peppercorns; 2 anise stars; salt
Buckwheat kasha with goose cracklings
Remove meat from the wings, chop into pieces separately from the skin. Cut the bird skeleton into several pieces and bake in the oven at 475°F (250°C) with the rest of the bones for 20 minutes. Meanwhile, fry pieces of skin in fat over high heat, extract liquid fat, remove skin pieces (cracklings) and set aside. In the same pan sauté finely chopped onion until soft, add meat pieces and fry them too. After a couple of minutes add the previously prepared goose cracklings, salt and pepper, to transfer into a ceramic or cast iron pot. Slightly roast buckwheat on a dry frying pan, put into the pot, stir and pour broth (1:2 to the amount of buckwheat), tightly close the lid, cook in the oven for one hour at 390°F (200°C). Remove from the oven, stir, let rest covered for 10 minutes and serve.