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Reply to "How do you cook a goose and what do you serve with it?"
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[quote=Anonymous]Yeah. I know. I'm thinking that if I'm careful to trim off the extra visible fat and poke holes into the skin (not the meat) to allow for the fat to drain from the bird and add some water to the bottom of the pan to avoid the fat singeing AND siphon the fat off at regular intervals with a baster....I should be o.k. I expect it to be more labor intensive than a turkey - and far less meat. But I love the idea of a traditional Christmas goose. Question would be should I also tent it with foil? And what seasonings really compliment goose meat. Should I go for citrus, sweet, savory? And what to serve with it? [/quote]
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