Goose is good - ask the French. Around Bordeaux and the Dordogne,
goose fat is the staple for frying things as it's a major by-product
of the foie-gras industry. And it is good (chips/fries fried in goose
fat are the ultimate form of the genre). And I'm looking forward to a
magret de canard as soon as I can get there -
http://www.ibiblio.org/expo/restaurant/menu17/magrets.html (a
ludicrous recipe as it forgets that the pear is an accompaniment -
try pear slices and about a cup of light red - that's enough).
Duck is a pale and sorry imitation.
Next week, my recipe for Confit de Dinde - the only sensible thing to
do with half the bloody turkey.
Andrew (you don't think I got to this size without trying, do you?)
Fildes
afildes@xxxxxxxxxxxxx
On 23/03/2009, at 7:06 AM, Bob Whitmire wrote:
> Never been much for goose, and
> Christmas ain't no where near coming. In fact, I don't believe I've
> ever tasted goose.
--
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