For the goose 6kg/13lb oven-ready goose, at room temperature 2 tbsps redcurrant jelly 1 tbsp balsamic vinegar 1 tbsp ruby red Port or red wine Finely grated zest of 1 orange Salt and freshly ground ...
Add Yahoo as a preferred source to see more of our stories on Google. Nadine Levy Redzepi soaks prunes in Armagnac until they’re superboozy and plump, then combines them with apples and garlic to ...
“I have probably enthused about goose elsewhere but for me, the great benefit is the roasted skin and delicious fat,” says TV chef Rick Stein. “I often think that goose is more like roast beef than ...
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