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Andrew Rochon
Food editor Andrew Rochon is equal parts outdoorsman and chef, with a passion for preparing fish and game using natural ingredients.
Andrew Rochon
April 1, 2024
Corned goose breast with bacon and onion jam
A long brine with pickling spice makes this a juicy, flavourful addition to any charcuterie, best with blue cheese and port.
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Waterfowl
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