Share roast heirloom goose with balsamic vinegar with friends

  • 2 8- to 10-pound heirloom geese, rinsed, patted dry, excess fat pockets removed, wing tips and necks reserved

    12 large fresh sage sprigs
    1 bunch fresh thyme sprigs
    4 lemons, pierced all over with fork
    2 heads of garlic, unpeeled,

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