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It was indeed, though it did involve, buying one, boning it, then salting the legs overnight, then rinsing and vac packing the legs with goose fat, herbs and garlic, then sous vide it for 6 hours.
Simples, and very tasty.
Next one I'll probably do Chinese spice style, to get that crispy duck flavour.
"Ask not what you can do for your country. Ask what's for lunch." - Orson Welles
Convinced there's something I should have done, but haven't
I always get like this when I've disrupted my dull routine by doing something like going to London for yesterday's conference. My mind doesn't seem ready to believe that, if I'd been at home, I'd just have done nothing anyway
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