Something I had in the planning for some time now and it turned out with a very pleasing result.
Skin from the Goose neck, I had the skin SV at 62°C for 180min, to keep it in a nice round shape, I used a core piece from a paper roll (stuffed it with paper to get some resistance during the vacuuming) wrapped self-adhesive foil around it and pulled the skin overt.
Preparation of the farce for the stuffing was rather simple. Meat for the wings, and cut off’s and the liver. Blended it to a fine farce added just some Salt/ pepper and marjoram, 1 hr resting time. Filled the Skin and then SV 62° C for 180min.
Pan seared in oil, high temp.
Truly delicious with a decent taste of liver in the back, the skin was just right and soft to cut.
