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.
This sounds incredible. Care to talk me through the gravy in a little more detail? Nigel Slater suggests a stock/gravy that sounds worryingly thin to me - although i get that with such a fatty meat you don't want a thick gravy...
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.