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Date Posted: 17:11:19 10/19/02 Sat
Author: smokin Jim
Author Host/IP: wnpgmb0128w-cc02-v981.mts.net / 142.161.0.92
Subject: Re: Canada Goose
In reply to: reg 's message, "Re: Canada Goose" on 16:44:34 10/19/02 Sat

Bryan, I have done quite a few breasts of goose, duck and partridge. What I do is brine them over night and then rinse well and dry off. Then I rub all over with cooking oil (canola) and season with Montreal chicken seasoning. Then I cook at a slightly higher temperature, usually 300 deg F. Cook till an internal of 165 deg F and enjoy. Hope this helps. Let us all know how they turn out.

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