So, there were bowls of goose broth udon noodles (above), made with the leftover Thanksgiving goose. Then there were oeufs en meurette with a reduction of the goose broth stirred into a Bordelaise sauce.
Tonight there will be potatoes roasted in the saved goose fat (and nothing else but a bright green salad spiked with raw garlic and mustard vinaigrette, for appearances' sake).
But what about these?
In Bevan's words:
You boil (ideally) a goose. You make pancakes.
Remove the goose flesh and make layers of it with the pancakes in a pot that fits them neatly.
Pour a cup of goose fat over them and fill the rest with stock. Cook on a very low light for two hours. Turn out and cut like a cake. Also from Middle Asia. You can make these when you are back in the cold.
Well, I am back in the cold (these instructions have been lurking in gmail forever, and were sent to me in a South African summer), and I'm not sure I could myself to do this. In South Africa, the consequences would be described as 'n gal aanval.