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Goose turned out pretty good, confit legs were excellent and the gravy spot on. The crown was a little disappointing, followed Raymond Blanc's instructions but half way through the cooking time when I checked the internal temperature it was already above what I was looking for. Meant it was a little more done than I'd have liked. I confit the gizzards as well and they were great chopped up in the sprouts in lieu of bacon.
Saffronspokes
@dancing james
Such food coma
The confit was ridiculous. The crown was crispy and yet still pink inside. I wouldn’t have changed a single element of the meal.
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