28 pages, PDF format, from FIRE&FOOD magazines of recent years

Contents:
The undisputed frontrunner for festive menus is roast goose or duck. In the eDossier "Poultry for the Holidays," you will find a wealth of information and the best recipes from recent years on a specific topic, just like in our other eDossiers. In the article "Crispy and Delicious Duck," Kalle Drews shows us how to perfectly refine this popular poultry with roasted flavors, and in "Goose from the Smoker," Markus Heusel has prepared the Christmas goose for us in a Borniak. Additionally, further ideas for winter poultry grilling from our FIRE&FOOD archive await, allowing you to conjure up an unforgettable holiday meal! Your family and friends will be thrilled!