We will only have six around the Christmas day table this year, so after years of trying, I've been able to get roast goose on the menu. I've nothing against turkey but never having cooked goose before, I was keen to give it a go.
I'd be interested to hear whether there are any do's and don'ts and tips on roasting the fowl. For instance roasting for an hour on its breast, pricking the skin, pouring boiling water over the skin before roasting, basting with Lemon juice etc, etc.
Also, the first course. We tend to alternate between smoked salmon, antipasto and occasionally broth with ravioli. What's everyone else having for starters?
I'd be interested to hear whether there are any do's and don'ts and tips on roasting the fowl. For instance roasting for an hour on its breast, pricking the skin, pouring boiling water over the skin before roasting, basting with Lemon juice etc, etc.
Also, the first course. We tend to alternate between smoked salmon, antipasto and occasionally broth with ravioli. What's everyone else having for starters?
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