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@dancing james
I butchered down today a goose today. Then made confit with the legs wings neck etc. It’s so rich and flavoured with allspice, juniper, bay leaves and orange zest.
Carcass roasted down with onion and carrot and then boiled for 90 mins to make stock for gravy tomorrow.
Breast was trimmed and scored and left out in fridge overnight to help the fat dry out a bit.
Red cabbage has been made.
So tomorrow it’s just prepare spuds for roasting, roast the breast. Sprouts with bacon and chestnuts (roast and add a bit of cream at the end) and a carrot puree.
Will make stuffing balls with sausage meat and prunes.
Most of the recipes are from the ginger pig Xmas book my little sister gave me in the run up to the festive period.
Will make loads of roast spuds and sprouts so I have an easy bubble and squeak for later in the week.
This meal was meant to be shared with my in-laws but MIL had a mastectomy on Tuesday so only got out of hospital yesterday and isn’t fit enough ti travel or endure me and my dogs.
Confit may be kept back for home made tagliatelle with mushrooms and goose.