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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.