Poached and salted goose or duck from The Scandinavian Kitchen: Over 100 Essential Ingredients with 200 Authentic Recipes (page 98) by Camilla Plum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole duck for whole goose. Allow whole duck to brine for 12 hours, or whole goose to brine for 18 hours.

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