A great way to prepare a goose. I completely debone the whole goose, then remove the legs for Goose leg confit, then stuff the deboned crown with a sausage and mushroom duxell stuffing.
Then roast it off in the oven.. All excess fat is rendered down, yielding half a litre of pure gold to be used for the Confited Goose legs..
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..