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@deleted
We also had goose- how'd yours turn out
I chopped the neck and wings up with an axe (need to buy parents a cleaver next xmas)
and removed the legs. Made a confit of the above in the bottom of the pan and quick roasted the crown. Madiera and Port reduction jus, served with pear and celeriac stuffing, and garlic sprouts (which were the best thing on the table).
It were good- and I learnt a new technique...