Sous-Vide Goose
Tender meat with crispy skin
◷6–12 h brine + 15 h sous-vide + 15 min roasting
Cooking low and slow makes the meat unbelievably tender and juicy, and a final blast in a hot oven gives you that irresistibly crisp, golden skin. It's my favorite fuss-free way to serve goose.
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