I'm doing Christmas this year for the first time - and while I'm aware that the purist sous vide chefs would say portion up the goose and cook the breast / legs separately at different temperatures - I can't possibly serve a Christmas goose like that!
I'm also aware that the general advice is not to sous vide a whole bird - clearly it'll have to be well stuffed to get rid of the air cavity inside, and then left in the water bath for a good length of time at a relatively high temperature to ensure it's cooked through.
Does anyone have, or has anyone seen any information on this? I have two 4kg geese. I was thinking 10 hours at 65c and then dry them off and throw them in a fan oven at 240c until crispy - probably 20-30 minutes.
Any advise, tips, tricks or info would be useful before I ruin a Christmas meal. My concerns would be the amount of fat, and whether 65c would be how enough to render most of it to liquid? Most of the far in a goose is just under the skin, so I suspect the time in the oven would deal with a lot of this fat.