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Seasoned with carrots, onions, celery, and parsley.
Includes a BBQ goose breast sandwich and baked goose.
Classic recipe from The Inglenook Cook Book (1906).
Basted with an orange juice and honey mixture.
Recipe from Chef Darina Allen of Ballymaloe Cooking School.
Includes Quebec-Style Roast Goose, Wild Goose A L'orange, and Colonial Goose.
Collection includes Chinese Honey Goose, Goose Burgers, and Wild Goose Gumbo.
The goose is roasted and then the meat is removed to simmer with sauerkraut, applesauce, potatoes and brown sugar in a slow cooker.