Tuesday, 25 December 2012

Xmas Goose

We had a reasonably small gathering at Xmas, and I'd always wanted to do a goose.

A few weeks before I'd watched Raymond Blanc doing a goose on TV, so a quick iPlayer hunt and we were off

The idea is to cook the legs confit style, and roast the breasts on top. So to start we browned off the wings and various root vegetables



And gave the legs about 45 minutes



This then formed the base to roast the crown, with the idea being the legs cook slowly in the confit/jus



Amazing how little a £70 goose breaks down into !!





But not a bad result......



Plenty of nice pink meat (the legs were a bit tough unfortunately)



Fill ya boots



The best sort of roast - clean - simple and precise




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