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.