Flay ups the game by foregoing the typical beef cut of chuck or rump roast for tenderloin, which he crusts in a saute pan and finishes in the oven. Besides the porcini jus, Flay includes two ...

This roast goose with crispy skin is also served with a delicious jus, with a subtle heat and honeyed sweetness, made by deglazing the roasting pan with a splash of wine and the pan juices from ...

To make the jus, place the roasting tray on the hob and heat until the juices are bubbling or the pan is hot. Add the white wine and simmer until the volume of the liquid is reduced by two-thirds.