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Suggest a better descriptionStuff the goose with a mixture of the fruits, herbs, and garlic; sew or skewer closed, and roast on a rack in an open roasting pan at 325 degrees for 30 minutes per pound. Pour off the fat as it accumulates, and set aside When goose is about done, make a sauce by blending together the breadcrumbs vinegar, spices, and wine, with a little of the accumulated fat (about 1/4 cup is probably as much as most people would find palatable). Pour over the goose, or serve separately. -- Pleyn Delit Hieatt and Butler Submitted By SAM WARING
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 110 | ||
Calories from Fat: 13 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 462.5mg | 16 % | |
Potassium 81.7mg | 2 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 17.2g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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