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Christmas goose: fresh or frozen?

Replies: 19 - Last Post: Dec 10, 2012 3:12 AM Last Post By: jedgerandclyde

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textibule

textibule avatar

Dec 9, 2012 11:42 AM
Posts:  194

15

Yes pruneaux = prunes. Divine dish.
Here's a recipe to get you going. I add a little more armagnac.

jedgerandclyde

jedgerandclyde avatar

Dec 9, 2012 2:34 PM
Posts:  809

16

In respect of the 'fattyness' of the duck, i would suggest that open range ducks that are raised naturally that can walk about when they feed, are far less fatty than commercialy raised ones that are restricted in their movements by any means.

Hugh Fearney-Whittingstall of River Cottage fame goes as far as to say that he can easily tell the difference from his farm raised poultry, and from any thing he sees in a supermarket, he goes on to say that they are a different shape, less fatty and far more tasty.

Weaver

Weaver avatar

Dec 9, 2012 3:29 PM
Posts:  668

17

Prunes, sausage, apples and chestnuts PLUS Armagnac-- in a goose?! Be still my beating heart and my growling belly!

piaczka

piaczka avatar

Dec 10, 2012 1:44 AM
Posts:  760

18

thanks textibule, that looks wicked:) minus the chestnuts which I never did like much (in a stuffing)

thanks #16, it's goose we're talking about but I am sure the same rules apply:)

Weaver: :)

jedgerandclyde

jedgerandclyde avatar

Dec 10, 2012 3:12 AM
Posts:  809

19

#18, i am sure that the same rules apply to any poultry bird we are talking about.

And i am sure you would the average person would not know, the difference between a goose and a duck, as you most certainly do.
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