bell 3,612 Posted November 4, 2010 Report Share Posted November 4, 2010 Shot 5 malard last week at flightpond. Chopped legs off and froze carcas but reserved the legs for something special. Marinaded in salt, thyme, garlic and bay, for 48 hours and then slow cooked in goose fat in aga for half a day. Stored sealed in fat and the re roasted tonight with some beetroot and spuds and elderflower jelly.............a little salty but well pleased...............Feck Napoli have just scored. Quote Link to post Share on other sites
DottyDoo 500 Posted November 4, 2010 Report Share Posted November 4, 2010 :sick: Quote Link to post Share on other sites
Leewx 2 Posted November 5, 2010 Report Share Posted November 5, 2010 Nice! Try confit rabbit sometime too mate, very tasty! Quote Link to post Share on other sites
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