IN SEASON
Make your Christmas an Etherington’s Christmas!
DUCK & GOOSE
DUCK & GOOSE SERVING SIZES: 4 – 5kg whole goose = serves 4 – 6 people 2 – 2.5kg whole duck serves = 4 people
COOKING TIPS: Pat the bird dry, prick the skin lightly to help release the fat, then place on a rack (trivet) in the roasting tray. Cook under foil, until the last half an hour then remove and baste the bird for the fi nal cooking time. Allow to rest for 30 minutes before serving.
A goose or duck has less meat on it than a traditional turkey, but the fl avour is much richer so servings are smaller.
Don’t waste the fat - this is the joy of having goose or duck. The fat makes incredible roast potatoes. Also use the brown cooking juices in your gravy.
Our Award-Winning Farm Shop is home to everything you need to make Christmas truly special this year. Stocking a comprehensive range of cheeses and charcuterie, local meats, including delicious turkeys, gammons and rare-breed beef – plus sweet treats, wines, beers and of course, bubbles.
Last Christmas Orders : 11th December Wheal Rose, Scorrier, Cornwall TR16 5DF | 01209 899 203
www.etherington-meats.co.uk
TURKEY
TURKEY SERVING SIZES: Whole turkey = 500g per person Turkey crown = 300g per person Turkey breast = 250g per person
COOKING TIPS: With whole birds, start the cooking process with the joint breast side down under some tin foil – this will prevent the breast meat drying out. About 30 mins before the cooking time is up, remove the foil and turn breast-side up to crisp up the skin or add some streaky bacon.
Once cooked the juices must run clear and if using a digital thermometer, the internal temperature should be above 75C.
Rest the meat - this is so important. It gives the joint a chance to ‘relax’ and releases all the juices back into the meat. About 30 – 60 minutes resting time is good; which also frees your oven up to get the accompaniments cooked.
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