This recipe is a fun and tasty way of using the legs of the goose. Removing the legs and leaving the breasts on the crown for the main roast Goose course means that this will make the perfect starter for Christmas lunch. You can prepare it in advance and finish off at the last minute so there's less to do on the day.
Cutlery you will need:
This sophisticated dish needs a Table Knife & Fork that can carry small, intimate portions from the plate.
Our Larch pattern is as delicious as this unique dish and is used by Heston at the Fat Duck in Bray.
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