Sous-Vide Goose
Tender meat with crispy skin
6ā12 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.
What is in it
- Goose
- Salt
- Water
- Goose fat
- Rosemary
- Orange zest
Exact amounts and step-by-step cooking come with the collection.
Recipe available in collections
Amounts and step-by-step cooking unlock after purchasing any of these collections.
