Thursday, April 19, 2007

Friday, 13th April 2007

Roast goose.
You would think that the meat would be tough and fibre-ry due to the size of this bird, but it was so tender and full of flavour that it yielded to the slightest bite. I really can't describe it more and you really have to taste it to know the sensational taste. The skin is crispy soft and has a slight layer of fat under it. Choose to eat the entire piece or carefully remove the fatty parts... hehe

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