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Roast Heirloom Goose with Balsamic Vinegar

Roast Heirloom Goose with Balsamic Vinegar Recipe

  • 2 8- to 10-pound heirloom geese, rinsed, patted dry, excess fat pockets removed, wing tips and necks reserved
  • 12 large fresh sage sprigs
  • 1 bunch fresh thyme sprigs
  • 4 lemons, pierced all over with fork
  • 2 heads of garlic, unpeeled, cut in half horizontally to expose cloves
  • 2 medium onions, unpeeled, quartered through root ends
  • Aged balsamic vinegar or Balsamic Pan Sauce (click for recipe)
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