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adianthum
3 months ago

Normally, the goose has so much fat and then the taste is in the fat.

You can then use this fat as a base of sauce.

Crispy the bird does not get in steam at 80°C, because at the end it has to be “right grill over”, the crispy skin is the best of such a bird…🤤

frodobeutlin100
3 months ago

Good sauce for roast goose? – Fine goose sauce

to prepare sauce with a small goose – see e.g. above