About a year ago, Danny Yip, the chef and owner of The Chairman restaurant in Hong Kong, wanted to create the most minimalist dish using just goose and salt. “I wanted it to have more of a goose flavour,” he says.First, he made a stock of poultry bones, then marinated the goose in it with some salt to enhance the flavour. Then he steamed the goose for six hours to get rid of the oil, and smoked it for four hours with camphor wood. To finish the dish, he spooned hot oil over it, giving the skin…


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