You are reading a single comment by @dancing james and its replies.
Click here to read the full conversation.
-
Took our goose crown to 68/69 in the oven and it came up to 73 degrees while resting
Started at 230 and reduced the temp of the steam oven to 190 after about 20 minutes. Weirdly one side cooked my faster than the other despite turning the crown around during cooking.
dancing james-
Raymond was 230c for 30 mins then 150c for 35 mins or until the Goose was 55c. When I checked it after 30 mins ours was already over 70c.
It was by no means ruined and still tasty but was annoying given how far off the timings seemed to be. Ours was a pretty small bird and not a super meaty crown so maybe that played a role.
Saffronspokes
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.