Goose cooked on the carcass

Name: Goose cooked on the carcass
Ingredients: tame goose (oven-ready); Salt

Tame goose cooked on the carcass.

Ingredients

tame goose (oven-ready)

Salt

Cook the goose sous-vide for 2.5 hours at 59°C, or in an oven to a core temperature of 58°C.
Preheat the oven to 260°C. Sprinkle the goose with salt and place on an oven rack.
Place the goose in the preheated oven for about 10 minutes.

Low and slow cooked pulled pork.

One ingredient, eight textures. Celeriac has never tasted this good.

The dish consists of wild boar neck bread, parsnip-hazelnut cream, hazelnut nougatine crunch, and mandarin gel.