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Roast a goose and let it go cold for 24 hours. Then carve it up when you are ready to eat it.
Serve it as a cold goose salad
An unusual way to serve cold goose is to cut the meat into bite sized pieces and mix with chopped celery, sliced green peppers, avocados and chopped walnuts, all tossed in French dressing. Serve on fresh lettuce leaves