Step one - powdered goose (leg confit)

48 hrs later and smoked 30 minutes over maple chips.....yes those are torn pieces for testing......and oh my! :-)

It's ready for stuffing (to make this evening or tomorrow). Other is being smoked as I type for the potato truffle chestnut veloute. Shout out to Heston, Chris et al!

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Comments

Chris_Young_80640

That's looking good. Look forward to seeing the final result.

ttpoker

Please explain what a "powdered" means, first I have heard this term. Looks outstanding!

tshewman

As near as I can tell (I'm waiting for my book to arrive) the powdered goose recipe is a historical recipe that essentially uses a cure applied to the goose meat, then cooked like confit (at least that is what Heston did-near as I can tell). So a combination of salts, aromatics etc, cured 24 hour(ish) and then cooked for 48-50 hrs and the texture is very much like a cured ham (wonderfully flaky and FULL of flavor).

tshewman

Here it is and was a great hit!! Chestnut veloute crossed with potato truffle soup. Thanks again!!