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Roast Goose with Port Gravy

Reviewed: Dec. 9, 2011
Taking all other reviews into account, I had the confidence that I would make a perfect goose my very first time. I followed the very clear instructions step by step. I removed my goose from the oven as soon as the thermometer registered 80°C, actually closer to 90°C and I was worried that I had overcooked. It turned out that the goose had a fatty, wobbly layer all around that it was hard to get a grip on it with my teeth. No crispy skin and the meat was not dry. Possibly I should've used a different heat setting in my oven other than 3D-fan hot air. Perhaps goose is just not my thing.
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