Xmas Goose - Round 2

Another year passes, another opportunity to roast a noble goose and throw caution to the wind with his/her extremities.

One Goose

One neck, deboned and stuffed with pork, fennel and Absinthe

Jus of giblets, neck bones, tarragon and other fridge dwellers...

Neck baisted in its own fat, words cant describe.

Next year, 3.5kg of goose necks please.

PS. I also ate the bird, just forgot to take photos. Meat delicious and succulent, skin not as crispy as I would have liked. So some work to do for next time, the skin of round 1, then flesh and neck of round 2.