The best way to roast a goose breast is to remove the skin from the neck
and sew it over the breast and fasten it with a few stitches under the
breast, making an incision with a pointed knife in the breast and joints
of the goose, so as to be able to insert a little garlic (or onion) in
each incision, also a little salt and ginger. Keep closely covered all
the time, so as not to get too brown. They cut up nicely cold for

ROAST GOOSE ROAST GOOSE, BREAD AND APPLE DRESSING facebooktwittergoogle_plusredditpinterestlinkedinmail