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sdifox

No Lifer
Sep 30, 2005
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I've yet to have a good tasting goose. They always taste like spoiled duck that was force-fed liver it's entire life. I think I've made 5 of them in my life...the best one came out "ok". :(

Equipment matters. You should find a Cantonese bbq joint with hanging oven. The rendered fat mostly drips away and that makes it just right.
 

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