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Goose breast salad

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Note If you're not feeling brave, ask your butcher to prepare the geese for you. Drink Suggestion: Dawson and James Chardonnay from Tasmania is a medium to full-bodied white with plenty of delicate baking spice and a fresh finish. Drink suggestion by Franck Moreau. Get your geese about a week before Christmas to get organised - you'll be able to serve up cracking fare that you can prep well in advance and then relax with everyone else on the day. You can easily substitute with two large ducks with exactly the same cooking times and methods. Method Main.
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Confit goose, peach, bitter leaf and dried cranberry salad

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Basic roast breast of goose British recipes

Hopefully, whoever shot the goose does the preparation, and presents the cook with a cleaned bird ready for the culinary wand waving, addition of secret potions, and final presentation of a grand dish. Wild goose is like venison and needs the addition of bacon for taste, and red wine to tenderize the meat in certain recipes. Geese certainly require a slightly different preparation and cooking method to the average farm chicken to ensure the goose meat is tender and delicious. With less fat than a domesticated goose, and also containing twice as much iron, wild goose meat is a very healthy choice. This recipe uses wild goose and duck — a good way to transform that dark meat into a tantalisingly crispy pie filled with taste. The creator of this recipe does warn you that it is rich and definitely for people who have spent the day doing manual labor or who have spent hours freezing their butts off in swamps and on river banks, waiting for the geese and ducks to present themselves as a good target.
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Jeremy Strode's roast goose breast

As the title suggests, this is a very basic recipe for roasting a goose breast. This will produce a slightly pink breast. Serve hot, with roast potatoes and vegetables or allow to go cold and serve with salad. Keep the goose fat for making roast potatoes and when carved, keep the bone for making stock.
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