For the pickled cranberries:

Bring the pickling liquor up to a simmer and dissolve the sugar, whilst hot, pour over the cranberries and weigh them down as they will float. Allow to steep in liquor for a few hours or ideally overnight.

For the Confit Goose:

Salt the goose legs with rock salt and leave over-night. Simmer the goose eggs for 7 and a half minutes exactly.  Once the time has gone, plunge the eggs straight into ice water and peel, dry and keep to one side.

The next day, wash off the salt and place alongside the garlic, into melted goose fat and simmer very gently until fully cooked and flaky. Flake the meat down and combine with the cooked rice and pork sausage meat. Mix well and adjust seasoning, for a festive twist, add in a pinch of cinnamon and a zest of clementine. Form the meat around the cooked egg, roll into a ball and chill until set. Once fully chilled, roll in flour, egg and breadcrumbs, deep fry for 2 minutes, carve and enjoy.