Saregama
(saregama)
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I’ve seen frozen goose at Hmart and in Chinatown.
Why not Jacques or Julia? (Or… Bo Ky style Teochew braised goose?)
Though as I recall the sauce is made separately, so you could make the duck whichever way you prefer and add the sauce from one of those.
Here’s the slow roast duck that was beloved on Chowhound:
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