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Roasted Goose, Kale And Butternut Squash, Part 3

Emeril Lagasse bastes the Goose to keep it juicy, and cooks Onions to Caramelize as Kale is added to the pan before mixing the Goose Neck, Bay Leaves, Thyme and Garlic Juices in to the Armagnac Blueberry Reduction.

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