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Goose Breast Sous-Vide with Sauerkraut and Pear – Stefan's Gourmet Blog
The Perfect Goose Steak | Split Reed
Goose Breast Sous-Vide with Sauerkraut and Pear – Stefan's Gourmet Blog
Wild Canadian goose in a hoisin teriyaki sauce at 134° for 3.5 hours. : r/ sousvide
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Canada Goose Breast Pastrami : r/Charcuterie
Goose Breast Sous-Vide with Sauerkraut and Pear – Stefan's Gourmet Blog
Steakhouse Goose | MeatEater Cook
The Perfect Goose Steak | Split Reed
Wild Canada goose breast, 131F, 2.5 hrs : r/sousvide
