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12 responses to “Goose Breasts with Orange-Ouzo Sauce”

  1. Loo

    Recipes for strange vegetables please! I’ll even take strange recipes for normal vegetables!

  2. Maryann

    I came over from Kevin Kossowan’s blog to take a look see. Seems you are off to a great start and I love the premise of your blog. I’ll be back :) Good luck and fun!

  3. Katie

    My husband and our rookie Flat-coated retriever, Stella, brought home three specks and a snow goose this weekend. I am always looking for a fresh and scrumptious way to prepare wild water fowl because we’ll have to wait another nine months before we are lucky enough to have this chance again. I was so excited to find this recipe. It paired brilliantly with the bottle of Mac Murray Pinot Noir from Sonoma. I didn’t strain the sauce and the texture complemented the creaminess of the polenta. I will definitely be adding this to my favorites!

  4. Tom Dickson

    Another great recipe, by Mr. Shaw, and another example of excellent food photography by Holly A. Heyser. So much harder than it looks, and essential for conveying the beauty and potential taste of a dish.

  5. Danimal

    Hank, I have been an admirer of your blog for some time now, both for the reading content and wonderful pictures. I got my first duck yesterday (beautiful mallard hen), and cooked this up for dinner. I couldn’t believe how good it was! Thanks for the great recipe and looking forward to trying more.

  6. Renee M Bossier

    Just completed this recipe and I must say that it is the best goose that I have ever tasted. Fabulous. Thank you.

  7. Glenn

    Love the site. I’ve read that you don’t recommend roasting a whole Canada goose. I’m assuming you would prefer to use the breast for this recipe and the confit the legs. Do you do anything with the carcass in terms of a soup or stock? Was just curious about that and also curious as to why Canadien geese are not good roasted. Not challenging the idea but just curious. thank you.

  8. Nancy

    Our neighbors gave us 4 Canada goose breasts and I thought this recipe looked delicious. However they came with the skin removed, and they look very lean. Do I need to add fat to the recipe, and where? Should I brine them overnight, or soak in milk? I think this will make a lovely Christmas eve dinner, so let me know what you think.

  9. Chris

    Finally made this last night with the breasts of a small domestic duck because I’m out of wild duck and goose. All I can say is that it’s fantastic! It’s hard to believe that something so simple can be so good. I thought the fennel/anise flavor could be too strong, but it’s perfect. This will he a fall staple in our house!

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