Christmas Goose

Roasted Goose

Just like Bizet’s Carmen, a goose has it all: a memorable juicy meat and a haunting golden skin, a terrific variety of textures and flavors, a romance with highs and lows of heat, and a painful tragedy of the amount of fat.

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Duck Breast: Cured and Smoked at Home

Cured and Smoked Duck Breast

Many people do not realize how easy it is to make cured and smoked duck breasts at home. No special equipment is needed. Just 12 hours of curing in a mix of three basic ingredients, 48 hours for air drying in refrigerator, and you get a gourmet deli product to use for salads or main fancy dishes. Duck breasts taste good cured and air-dried, but if you own a Cameron’s stovetop smoker and slightly smoke them at the end, they’ll be extraordinary good.

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