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Gala Goose

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A good roasted goose surpasses turkey or chicken in flavor and tenderness. This recipe uses porcini mushrooms, dried cherries, and Armagnac to perfectly complement the flavor of the goose. This recipe has been adapted from "D'Artagnan's Glorious Game Cookbook" by Ariane Daguin, George Faison, and Joanna Pruess. Reprinted by permission of Little, Brown & Company.

Source: Martha Stewart Living Television
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