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Kars kazı
Kaz: Kars roast goose served over bulgur pilaf cooked in the goose fat
In Kars, geese are raised all summer, slaughtered in the first frosts, salted and hung in the cold air, then roasted through the winter for weddings and long family dinners. The crisp-skinned meat is served on a bed of bulgur pilaf cooked in the goose's rich fat and broth, and nothing else is needed but pickles and ayran. This home version uses a fresh goose, salted for a day in the fridge. Common mistake: not pricking the skin, which traps the fat and leaves the skin flabby. Roast until the thickest part of the thigh reaches 74 °C and the juices run clear. Chef's tip: pour off the fat during roasting and keep it; a spoonful in the pilaf and the rest for roast potatoes.
- Total time
- 240 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the goose
For the bulgur pilaf
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What you'll need
Spices & pantry
Fresh ingredients (1)
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Method
0/8 doneStep 1: The day before, rub 9 ⅞ lb whole goose inside and out with 2 tbsp coarse salt and 1 tsp black pepper. Leave uncovered on a rack in the fridge overnight so the skin dries.
720 minStep 2: Heat the oven to 350°F (325°F fan). Prick the skin all over, especially the fatty parts, without piercing the meat.
Step 3: Set the goose breast side down on a rack in a deep roasting tin and pour 2 cups water into the tin. Cover with foil and roast for 1½ hours.
90 minStep 4: Pour the fat and juices out of the tin into a bowl. Turn the goose breast side up, uncover and roast 1–1½ hours more, until the skin is crisp and brown and the thickest part of the thigh reaches 165°F with clear juices.
90 minStep 5: Rest the goose for 20 minutes under loose foil. Meanwhile, skim 3 tablespoons of fat from the bowl; keep the juices underneath for the pilaf.
20 minStep 6: Heat the goose fat in a pan and fry 1 onion for 6 minutes. Add 14 oz coarse bulgur and 1 tbsp tomato paste and stir 2 minutes.
8 minStep 7: Pour in 3 ¼ cups hot chicken stock or goose pan juices topped up with water and 1 tsp salt, cover and simmer over a low heat for 15 minutes until absorbed. Rest 10 minutes off the heat, covered.
25 minStep 8: Spread the pilaf on a platter, carve the goose into pieces and lay them on top.
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 52 g
- Carbs
- 40 g
- Fat
- 45 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kars kazı take?
- About 240 minutes in total: 30 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
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