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The Salted Pepper - WOW! I always knew goose breast was as good or better than steak, but I never imagined how EASY it can be if you Sous Vide it! 2
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Christmas Goose Recipe - Great British Chefs
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Goose Breast Sous-Vide with Sauerkraut and Pear – Stefan's Gourmet Blog
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Wild Canadian goose in a hoisin teriyaki sauce at 134° for 3.5 hours. : r/ sousvide
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You Should Sous-Vide a Goose This Christmas
Goose Breast Sous-Vide with Sauerkraut and Pear – Stefan's Gourmet Blog
Goose Breast Recipe - Reverse Seared Canada Goose Breast
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Sous Vide Christmas Goose - Seattle Food Geek
