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Yeah I did, it was subtle but delicious. I didn’t have any 5 spice so I used half and half cinnamon and allspice; superb. I kept half the rub back and applied and extra coating half an hour before the end. Gave it a nice pop.
I rested it in foil for an hour because everyone was dicking around. It was very tender. Took the wings 2/3rds off and made a cracking gravy with them, neck, giblets, then veg mirepoix and red wine.
Liver was a chefs (and close associates’) treat fried on garlic-rubbed toast and pan deglazed with shaoxing and a little cream. Boom.
10/10 would goose again.
Olly398
owl
Nice one. Last question - did you go with the citrus/5 spice rub? Just worried that might be a bit oriental rather than traditional festive -- any thoughts?