Dude you hit the nail on the head I was thinking the exact same thing. If you’re not going to give credit, and you’re going to plagiarize, mix things up a bit at the very least.
I watched his video just prior to this one...and recognized the similarities in particular the citrus rub, ...but there are differences Ramsey disjoints the wings prior to roasting...and rests the roast for 15 minutes...not 30...
I just think the wings should have been chopped prior for stock or gravy. The way the wings set during cooking made it look pretty morbid. Bet it tasted great. But minor details I guess
*Hello, at the **8:16** mark you took something metal from the Goose and placed it in the sink, what was that and do I need it if I'm going to follow this recipe?*
@@timimoore4631 no lol...she plagiarized this recipe, didn’t give him credit, and then it has something to do with the fact that Gordon is white? How does that make sense?
Im positive that you have shown someone something and not told them who showed you. You gotta relax its the internet for deity sake. I highly doubt that Ramsey invented this goose recipe. He just changed an existing one. Im sure you understand that. Maybe you dont understand and you will keep responding to stupid stuff with zero real value.
Hello Norm, Thank you for your message and apologies for the delayed response. If you would like more information regarding purchasing Geese requiring shipping please don't hesitate to send me a msg at johanne.rene@twinmaple.com and I will be sure to forward your inquiry to the right person.
Oh, dear, another 'chef' doing a goose. First, you never pierce or cut into the skin of a goose. The lovely goose fat will come out and drop into the pan all by itself. But before cooking you should cut away the 'flats' of the wings, the 'end bits' and get them out of the way for carving, BUT, the reason we do that is to put the 'flats' into a stock pot with the neck, giblets and any trimmed fat, then chopped carrot, celery and onion with a good slurp of light red or white wine and water. Bring it to a good rolling boil then immediately take down to a low simmer to produce a reduced stock for making the gravy later. We also drain off all the fat from the pan and use it to roast potatoes and other veg. You haven't lived till you've had potatoes roasted in goose fat! It's fantastic. OK, last issue. while resting under a loose cover of cooking foil, the shiny side of the foil ALWAYS goes on the food side, to help with reflected gentle heat to keep the goose warmer and aid the resting of the juices. I couldn't bother watching after 07:55. I'd seen enough. If you want to go the Asian route with a goose it has to be 'sealed up' like 'Peking Duck'. By all means do the rub but don't pierce the flesh, running the risk of drying out the meaty part of the bird. BH
Give credit where credit's due.... This is exactly like Gordon Ramsey's recipe which came out in 2009... 5 years before this one. Just saying! But either way.... It looks good... So well done! 👏🏾
If you are going to make a video on RU-vid, please do not copy someone famous like Gordon Ramsey. I really don't see your point of copying other's contents and make your own video. It was wasting 10 mins of my time watching your video. By the way, an almost 5 kg goose will take more than 1 hour and 20 minutes to make it cooked, Chef!
