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      1 goose
      1 pinch salt
      1 bottle white wine, 750 ml
      1 pinch red pepper
      1 tablespoon parsley, minced
      3 cloves garlic, finely chopped
      1 fresh ground black pepper
      1 clove
      1 onion, sliced
      1 cup heavy cream, (35%)


    Rub the goose with butter, margarine or oil. Place it in a casserole and sprinkle with  the garlic, a pinch of salt and pepper. Add the white wine, clove, red pepper and diced  onion into the casserole. Bake securely covered in the casserole for 3 hours at 350. Take  out the goose and put it in another pan. Skim the fat off the juice. Add the cream and  parsley to the juice. Cook at medium heat until slightly thickened. Serve over slices of  the goose. You can also use domestic goose.

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