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Do you like the recipe? You can find the ingredients in the video description or on my blog: wurstcircle.com/recipes/goose-rillette/
I stick it in the oven at 120c for 3hours, they’re wrapped in 2 layers of aluminium foil. It’s easy and goose and goose fat is very expensive in Australia-$300aud for a goose.
Why is this considered a french dish? this method of preserving meat use to be super common across europe and possibly the word
because the french kitchen used it and almost the entire worlds kitchens are based or have kinks of french quisine
Do you like the recipe? You can find the ingredients in the video description or on my blog: wurstcircle.com/recipes/goose-rillette/
I stick it in the oven at 120c for 3hours, they’re wrapped in 2 layers of aluminium foil. It’s easy and goose and goose fat is very expensive in Australia-$300aud for a goose.
Why is this considered a french dish? this method of preserving meat use to be super common across europe and possibly the word
because the french kitchen used it and almost the entire worlds kitchens are based or have kinks of french quisine