A layer of goose-infused stuffing is topped with a piece of cured and sous-vided goose breast, which is in turn topped off with an armagnac-plum purée. All that is skewered on a juniper sprig, battered, and fried in fat rendered earlier from the geese. The juniper is warmed in the salamander broiler just before serving to release its aroma. [via @gachatz]
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