His goose is definitely not cooked. Or is it?
In this week’s always-enchanting video on My Last Supper, we get a personal look at Richard Blais as he talks all about his last “holiday” supper, which entails, obvvviously, sous-vide-ing a fatty goose at home (he converts this into a more normalized goose-cooking recipe for photographer/producer/home cook Melanie Dunea). Spoiler alert: Blais insists on anchovies in his gravy and a ghetto-fab canned cranberry sauce! Eavesdrop on their awesome conversation here.
