That was the main difference to the Christmas meal I cooked. It was goose, as usual. I noted that recommended cooking times have increased, and I suspect the hand of health and safety officers not wanting us to eat undercooked bird. The sauce was, as I said, different. In place of the Bramley apple sauce from a jar I used the defrosted apple sauce I made myself from a friend’s spare apples (peeled with that curious machine). It was sharper and nicer.
I chose leg, as I normally do, finding it tastier. I compared it with some breast meat and confirmed my preference. And there were four more jars of that delicious white goose fat that makes such excellent pastry and roast potatoes…