Oca Ripiena Alla Cremonese (cremona Mustard-stuffed Goose)

Oca Ripiena alla Cremonese, or Cremona Mustard-Stuffed Goose, is a traditional dish from the Lombardy region of Italy. This recipe features a succulent goose stuffed with a flavorful mustard filling, creating a dish that is perfect for special occasions and holiday gatherings.

Gluten Free Dairy Free Main Course Lombard Italian Cuisine Holiday Recipe Special Occasion
Oca Ripiena Alla Cremonese (cremona Mustard-stuffed Goose)

Ingredients

  • 1 whole goose, about 5-6 kg
  • 3 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. In a small bowl, mix together the Dijon mustard, minced garlic, chopped rosemary, and thyme. Season with salt and pepper.
  3. Clean the goose, removing any excess fat and giblets. Pat dry with paper towels.
  4. Stuff the goose with the mustard mixture, making sure to distribute it evenly throughout the cavity.
  5. Place the stuffed goose on a rack in a roasting pan, breast side up.
  6. Roast in the preheated oven for about 3 hours, or until the internal temperature reaches 75°C (165°F) when measured with a meat thermometer.
  7. Remove the goose from the oven and let it rest for 15-20 minutes before carving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Oven

Nutritional facts per 1 serving

Calories
450 per serving
Protein
30g
Carbohydrates
15g
Fat
25g

Supplies

Roasting Pan Meat Thermometer

Tools

Knife Cutting Board Mixing Bowl

Serving suggestions

Serve the Oca Ripiena alla Cremonese with roasted vegetables and a glass of red wine for a delightful dining experience.

Tips & tricks

To ensure a crispy skin, you can prick the goose skin with a fork before roasting to allow the fat to render out.

Cost

$50