On Oct 2, 1:28*am, Leonard Blaisdell >
wrote:
>
> I cook skinned wild goose breast for three hours at three hundred
> degrees Fahrenheit sealed in tin foil, salted, peppered and surrounded
> by a sliced half onion, two stalks of celery and a quartered whole
> apple. If you don't like it, you'll hate wild duck.

Never had a wild goose, but I do "hate wild duck." I really like farm
raised duck.
>
> leo

--Bryan