Chef Philip Pretty took over the helm of the kitchen in Westwood's Fundamental LA quietly back in early 2014 bringing a new level of seasonality and finesse after putting in time as Axe's executive chef. As a part of his reformed menu at the Westwood staple, Pretty is preparing a stuffed goose neck, something that sounds a bit more frightening on the menu than it actually looks.
The chef prepares the dish by mixing together apricots, goose confit, dill, and pistachios then stuffing the short neck. That goose, a free-ranger from Mary's, gets confited for 16 hours. Rolling it up to create a tight bundle, the neck is held in the fridge for 5-10 hours before getting roasted. Pretty then sears it on a cast iron skillet to crisp the skin before plating over a carrot puree and fresh peas.
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