Goose Pt.2 Confit & Goose Neck Terrine

[@Chefoverboard]

The master. Everything he does is so correct

[@ChefAdamByatt]

Too kind.

[@paulvesey6250]

If you want to know how to cook anything listen to everything this guy has to say.. he also has the confidence but not arrogance of a man who has spent his life learning through the process if you cook like Adam, you will delight people....

[@tommypearson7516]

I’ve only just recently found this channel, but I can’t stop watching. Absolutely inspirational cooking.

[@villhelm]

This looks absolutely incredible!! I’m picking my Goose up from my local Butcher (Darts Farm in Devon) on Saturday and I’m 100% doing this with it.
This has to be the most inspired way to do a Christmas goose I’ve seen yet - brilliant stuff. You’ve also made me plan a visit to London just to come and eat at your restaurant; your food looks incredibly creative - rustic and traditional but with a degree of refinement that sets it off beautifully. Well done and thank you for the masterclass!

[@ChefAdamByatt]

So kind. Good luck with the Goose! Happy Christmas

[@aaqjr]

Yum! Love how you maximize usage of a special product

[@tonyg168]

Fantastic recipe and technique, thanks for all the videos. Really love all of them.

[@ChefAdamByatt]

💚 Big love. Thank you

[@Ikonvark]

Thanks for all the videos and knowledge this year, Adam. Happy xmas! Looking forward to your Fulham venture too.

[@ChefAdamByatt]

Merry Christmas, thank you

[@PKDionysus]

Stunning. Thank you, Chef.

[@the_yugandharr]

Brooo that looks divine!!!!!!!!!!!!!!!!!
So many days u didn't upload, i thought u messed up the recipe or something :/

[@abookmaker6344]

Nice.

[@crazysapertonight]

please, more vegetarian recipes

[@darrenburke9630]

No offence but the skin is urendered which I know will be unpleasent.

[@dannyboy_84]

@10:45 that there is Christmas on a plate 😂😂nah mate.these chefs talk garbage sometimes