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re: Goose Breast

Posted on 7/3/14 at 6:22 pm to
Posted by LouisianaChessie
Baton Rouge, LA
Member since May 2010
2582 posts
Posted on 7/3/14 at 6:22 pm to
If specklebelly cook rare. Sear like a filet. The longer you cook it the tougher it'll be. If snow/canada jambalaya gumbo etc.
Posted by Spunky
Member since Mar 2013
10031 posts
Posted on 7/3/14 at 6:24 pm to
It's Canadians. I've done them in gumbo before but this time was really wanting to cook the whole breast intact which is why I left the skin on and was planning on smoking them.
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