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Canada Geese: How to Properly Cook the Bird That Brings Down Jets

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On January 15, 2009, Chesley "Sully" Sullenberger was at the controls of US Airways Flight 1549, from New York's LaGuardia Airport to Charlotte/Douglas International Airport in Charlotte, North Carolina. Shortly after takeoff, a large flock of Canada geese were sucked into the engines, which disabled both engines.

Sullenberger and co-pilot Jeff Skiles ditched the Airbus A320 in the Hudson River. All passengers and crew members survived.

He later said, "It was very quiet as we worked, my co-pilot and I. We were a team. But to have zero thrust coming out of those engines was shocking—the silence."

But these menaces of the sky are good for something--namely, a variety of tasty dishes, brought to you by Hank Shaw:

First, you'll need to break down your bird. (A step-by-step tutorial can be found here.)

Once that's done, it's time to get down to business.

Shaw contends that "in the right circumstances [Canada geese] can be wonderful at the table, in many ways better even than either a domestic goose or a wild specklebelly goose, which is known to those of us who hunt them as 'the ribeye of the sky.'"

1) Canada Gooseneck Sausage

Shaw: "Canada geese are ideal for these sausages, because they have unusually long necks, even compared to other geese. The longer the neck, the longer the sausage. And yes, size does matter."

Click here for the recipe...

2) Canada Goose Charcuterie

Shaw: Canadas are also ideal for charcuterie in general, because they are just so damn big. You can confit the legs and thighs easily, and you get plenty of meat from even one leg.

Click here for Shaw's Canada goose mortadella recipe...

3) Seared Canada Goose Breast

SHAW: Searing a duck or goose breast is one of my favorite ways to cook that bit of the bird, and I find that wild game always marries well with fruits.

for Shaw's recipe...

Shaw says that "there are all sorts of things you can do to cook Canada goose that you might not have thought of before; they have advantages—largely size—that let you do some things you can't with other waterfowl."

And remember--not only will you be eating like a king, you'll be helping to safeguard the flying public at the same time.
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