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Discussion Starter · #1 ·
Well, I roasted my goose on New Year's Eve and it came out fine. Now I have about 2 pounds of leftover meat. The suggestions I mentioned to Danielle won't work for me (I don't eat pasta), but I had a question: could I use some of the 4 cups of rendered goose fat with the meat to somehow make rillettes? Any other suggestions for cooked goose? P.S.- the carcass is gone....
 

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Discussion Starter · #5 ·
These sound really good (except for making goose kimchi- was that what you meant, Crudeau?
) The confit sounds delicious. Thanks, everyone.
 

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Discussion Starter · #8 ·
So far it's just being nibbled up, and before long, there won't be enough for a recipe of anything! I think I'll put an end to this by making rillettes out of the rest, flavored with a bit of quatre epices and stuffed into a little crockery pot.
 
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