Sous-Vide Goose With Asian Rub Will Be Served In 22 Hours With Chinese Dumplings And Red Cabbage

Nine month old Goose vacuum packed and in bath water of 65 degrees celsius (ca 150f). Also known as Sous-Vide. Before dig-in will place bird on the Weber grill for about 20-30 minutes to get it crispy. The Chinese dumplings to go with it are supposed to have a filling made out of the innards but I’ve never been a fan of organs. Although we did prepare the innards according to the recipe, the flavour is just too… liver. Will probably substitute innards with mushrooms and/or maybe oats. Not sure yet. We’ll figure it out.

Merry f’n xmas.

Rant on.

-T

Published by

Tom

Just another expat blogger.

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