The last piece of goose I had in the freezer. I always prefer fresh over frozen, but I must say there wasn’t any liquid loss during 3 hr SV at SV 57,5°. Low freezing themp. account for it. I never go deeper than -8° C to be soft on the cells if its meat and noting stays in the freezer longer than 4 weeks any ways.
Celery purée on Swiss rosti and some microgreens, broccoli linguini, pan fried spring onion heads and a reduced goose fond. The Celery purée went well with the swiss rosti and nudels always go well with potato.
Enjoyable dinner.
