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I was given a goose and two ducks today that had been shot on Saturday.
After ploating I cut the breasts out only as i was in a hurry.
My experiences with cooking goose is that it always turns out 'chewy'.
I've put the duck breasts in the slow cooker with some allotment veg (maybe the courgettes wern't such a good idea?) and a couple of oxo's to see how they turn out.
The goose breasts are huge and i'd rather cook them for Sunday dinner but want them to be tender, succulent but not running with blood! Any ideas?
After ploating I cut the breasts out only as i was in a hurry.
My experiences with cooking goose is that it always turns out 'chewy'.
I've put the duck breasts in the slow cooker with some allotment veg (maybe the courgettes wern't such a good idea?) and a couple of oxo's to see how they turn out.
The goose breasts are huge and i'd rather cook them for Sunday dinner but want them to be tender, succulent but not running with blood! Any ideas?
) However, g**gle has some suggestions, too;
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