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Strathcona, mn | We have been letting a few domesticated ducks run around the place. Once in a while we knock one off and smoke it. For duck, I wipe it with olive oil, salt it with canning salt and season with a poultry rub. Then smoke it at 225 until 160. Kids will eat the duck before smoked chicken and that says a lot. I have never done a goose before, personally I’ve in,y had wild goose and only a couple times I’d call it edible, lol. | |
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Smoked Goose
