As recommended in BBC Good Food Magazine November issue.
A boned goose with Barbary Duck breasts, Aylesbury Duck breasts
and Mallard breasts layered with our own spiced preserved
orange slices and a new stuffing of apples, onion,
apricots and prunes lightly seasoned with fresh sage.
We are not keen on mixing waterfowl with landfowl, the flavours
are not wholly compatible. This waterfowl combination works
brilliantly, the slightly astringent/sweet flavour of the spiced
oranges and fruit stuffing balances the richness of the meat.
Fantastic for dinner parties. Easy to cook and simple to carve.
We recommend wrapping in muslin to prevent splitting along the breast.
For stress free cooking use a meat thermometer.
Feeds 15. 4 kilos