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Week 6 — Wild Goose Week
a goose is the centerpiece, cooked in two speeds — breasts seared fast and rare, legs braised long and low. Pulled from the freezer a cut at a time, with the carcass into a stock and garden nights between. Dark, rich, and cooked the way it wants to be.
- Prep · from the freezer — Thaw the front of the week.
- Sunday — Seared goose breast, rare.
- Monday — Goose Sammies + start the stock.
- Tuesday — Braised goose legs.
- Wednesday — Goose & wild rice soup.
- Thursday · variety — 🍕 Pizza night.
- Friday — 🍽️ Goose ragù.
- Saturday · variety — Gather — garden board & sausage.
- Prep · from the freezer — Thaw the front of the week.
- Sunday — Seared goose breast, rare.
- Monday — Goose Sammies + start the stock.
- Tuesday — Braised goose legs.
- Wednesday — Goose & wild rice soup.
- Thursday · variety — 🍕 Pizza night.
- Friday — 🍽️ Goose ragù.
- Saturday · variety — Gather — garden board & sausage.
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