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Food, Cooking, and Restaurants
Reply to "Carving Christmas Goose at the Table"
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[quote=Anonymous]Meat needs to be rested before carving, so burns and geysers should not happen. Fat can drip a little, so make sure you've got a big enough serving plate or pan and maybe accept that your tablecloth won't recover, or get a disposable one. Just like for duck, you need a certain cooking technique to melt the goose's layer of fat. Aquatic birds need to be treated differently than strictly land birds. [/quote]
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