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Has anyone has goose? Is it good? I've never considered making goose for Christmas before but it might be nice to break out of our usual pork vs beef rut. Id like to know more about goose cooking before I commit to the idea.
 

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When I have access to fresh Canadian geese. I usually just bone out the breasts and grill them rare to medium rare with a red wine sauce.

The legs/things I confit.

Roasting a whole goose has never turned out to my liking.
 
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