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Goose breasts may be cut in half inch thick slices across the grain, dusted with salt and pepper, rolled in flour and seared in butter, margarine or cooking oil in a frying pan. Try a minute on each side for starters, and increase or decrease the time to suit your taste, but beware of going beyond medium rare. You may also fry the floured breasts whole, but the cooking will take much longer and the degree of rareness will not be constant..

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