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We tested the goose with prunes and armagnac recipe last weekend as practice for Christmas but with a duck because there were only 4 of us. All went very well except I used the goose stock recipe with water for duck as per the recipe and after 2 hours on the lowest heat of our smallest hob ring with the lid on we only had about 150ml stock. Then there were no juices at all, only fat. We drained some fat off after initial cooking at a higher temp and all that was in the tin at the very end was a small amount of burnt fat.
I intend using Delia's Creole Christmas cake recipe for my mother's 98th birthday party. I have doubled the quantities and my question is two-fold;
What size tin do you recommend?
How long should it take to cook in a fan oven?
I have been using this recipe since 1990 but not these quantities.