Small free range Goose I ordered directly from the farmer, about 4 kg. Picked it up on Friday and it keep me busy trough Saturday.
30 min later
I removed the fat as much as possible and boiled it by mid temperature to some nice an clear Lard.
The Carcass went into a Fond kept it simmering for 6 hr. strained it, removed the fat, clarified it and reduced it to a very intensive demi-Glace.
Starter
Chopped Baby octopus, (pan fried in clarified butter) with fine diced carrot, celery (midly ckooed), spring onions red sweet pepper( fresh) and some parsley in a clarified vegetable gelatine.
Goose breast
180 min SV at 57,5°C, pan seared skin.
I did miscalculate the timing of my arriving guests so the broccoli puree I had to dropped and served the a’ nature with “spaetzle” an regional dish commonly comes to serve with goose.
The goose meat was nice. tender and dense. At 57,5 °C it kept all the juice and the dinner ended with some more SV proselyte.
