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Currently I have goose carcass, legs and wings dry brining in a vacuum sealed bag. Tomorrow I’ll wash off the salt and pat dry, will then render down the fat and will vac pack individual legs, wings and carcass with some fat, lemon and orange zest, peppercorns, bayleaf and juniper berries. Will then cook sous vide for 12 hours at 75 °C. Some can be frozen and one leg will be crisped in the oven to go with the crown on Xmas day.
dancing james
Good shout £6.80 off Amazon and will arrive tomorrow, annoyed I completely forgot to pack mine.
@dancing James yeah this was the way I was leaning. I'll have a Google of internal temps for the crown.
@jdsnape thanks for the tips, looking forward to it.