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Discussion Starter · #1 ·
We had one these threads last year so I figured I'd start one. Mushroom Risotto with seared goose breast. Not the prettiest plate but my 5 year old even liked the goose!


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Discussion Starter · #3 ·
Marinated in olive oil, Worcestershire sauce and Montreal steak seasoning. Cook it in a hot cast iron skillet with a little vegetable oil. I also cut the breast in thirds the long way. Keep be of like steak tips.

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Discussion Starter · #24 ·
They were good! Not as tender as I wanted. Next time I'll try to do real confit! I still have yet to perfect duck legs. I think simple pan seared duck breast is my favorite way to eat duck.

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Discussion Starter · #26 ·
I bought it at the store. Next season I'll try rendering my own duck fat. Just got Hank Shaw's duck duck goose. I'll be doing things different next year. Saving feet for stock and all the innards! Great book!

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Discussion Starter · #35 ·
Leakey that looks killer! I made some teriyaki goose with an edamame noodle salad the other night. Forgot to take a picture. Are you trying to will in the nice weather? Looks like spring/summer on a plate!

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