Xmas leftovers. Still got a little confit goose left over, made some egg pasta, roasted mushrooms with a little thyme and garlic, roasted off goose leg and then whacked it all together with some cream.
So rich, and slippery with occasional bits of crunch from the goose.
Xmas leftovers. Still got a little confit goose left over, made some egg pasta, roasted mushrooms with a little thyme and garlic, roasted off goose leg and then whacked it all together with some cream.
So rich, and slippery with occasional bits of crunch from the goose.
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