The Best Goose Breast Ever!
 

I tried this recipe last night for the first time. It was wonderful, I thought I was eating a good steak! So simple with only two ingredients needed, Light Olive Oil and Montreal Seasoning. It was raining last night so I used a George Foreman grill, it came out wonderful, I suspect it would be even better cooked over charcoal.

I have tried a lot of goose breast recipes over the years, nothing compares this one!

http://www.outdoorlife.com/comment/reply/1005013497

I've posted this before, but now that we are in duck/goose season, it's worth another look.

GALLAUDET DUCK SAUCE
1 10 oz. Jar red currant jelly
1 ½ C. dry Sherry
3 oz. Lemon juice
2 oz. Soy sauce
2 oz. A-1 Sauce
3 oz. Catsup

8 duck filets marinated in Vegetable oil or Italian Salad Dressing

Blend first 6 items and simmer over low heat until reduced. (Approximately 45 min) Do not overcook, or sauce will become caramel.

Grille breasts quickly (2-3 min per side) until rare or med. rare.

Slice across the grain, arrange on plate and drizzle with warm sauce

Sauce would work as well with beef or lamb