Goose is a darker meat than duck and has a stronger flavor. I like goose quite a bit and have cooked it many different ways and have been happy with most. You can't go wrong with either slow cooking and shredding or grind it and make burger or sausage. Ive even plucked it and pan seared the breast then finished it in the oven. The most important thing if you are going to grill it or pan sear is to make sure it's not over cooked. Any more than medium and it will be very tough. Look at the MA forum and the thread called food porn. Lots of good looking dishes. I'm any of the guys will share the recipe with you if you PM them.
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