Chirstmas 2012

 On the 24, we confitted duck legs, then making stock for gravy and prepare the vegetables.

 Mushroom stuffing and British pig in blanket

 Sautee cabbage with pancetta with garlic butter

 And finally the goose is ready!!!

Accompany with crispy roasted potatoes and parsnip

Super crispy roasted potatoes in goose fat! Yum!