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@dancing james
Spuds peeled.
Braised red cabbage done.
Goose fat rendered
I have the goose legs and the rest of the goose carcass in sous vide bags with some herbs, peppercorns, orange and lime zest and juniper berries being confited in the goose fat.
Once confit process is finished I will remove all the bones from the carcass bits and shred. This will be vacuum packed and frozen for luxury trimmings for other meals. Will freeze one goose legs.
The carcass bones will be turned to stock with some chicken wing tips and mirepoix in the pressure cooker overnight.
Tomorrow par boil spuds, make two stuffings prune and apple and forcemeat.
Will cook the apple stuffing in rounds roasting under the goose crown.
Will make burger patties with the forcemeat stuffing.
Then the two stuffings can be served stacked on each other.
Need to roast sprouts with chestnuts, bacon and cream.
Reduce stock, deglaze crown dish while goose rests and make a gravy with the stock.
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