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- Mar 25, 2015 · 1. Season the breast with salt, pepper, thyme and oil. Gently pan fry for five minutes and then cook in the oven at 180 degrees for 10 minutes. Leave to rest. 2. Slice the shallots and potatoes. Then, on a sheet of greaseproof paper, layer the potatoes with the shallots on top. 3.
- • Mix all ingredients – making sure the salt dissolves. • Soak duck or goose for at least 2 hours, but 12 hours is best. • After brining, rinse duck or goose and pat dry with paper towels. • Place in 210 – 215 degree smoker – I prefer pecan or alder wood, but hickory or oak work fine as well (they’re just a little stronger).
- Grease a baking dish large enough to hold all of the goose with olive oil. Line the bottom of the dish with the onion, carrot, and celery disks. Distribute the herbs and mandarin pieces on top of the onions. Place the goose breasts on the top of everything else.