Here's the only way to do them. Let the breast get to where its almost frozen and then slice it into 1/4 strips using a electric knife. Then soak them over night in Italian dressing. Dump the dressing off and roll the strips in a pepperchino in the inside and a strip of bacon. Stick a soaked tooth pick, in water to keep it from burning, thru the rolled up KaBob and grill for approximately 10 minutes. These make great appatizers. I just made 4 breasts for a Christmas party, approximately 40 Kabobs.
Very similar to seymore/82, but a little different. An old timer in Stuttgart told me about this one.
Cut breast meat into cubes about 2" x 2" and put in a conatiner with 1/4 cup soy sauce, 1/4 olive oil, and a 1/2 cup italian dressing. Make sure to try and cover all of the meat. Let sit overnight. Take out of container and throw away merinade. Wrap with bacon and stick with tooth pick, place on grill When the bacon starts to look done its ready. I have had people refer to these as filet mignon bites. These were the same people that told me they hate duck, and goose and would never eat it. Suprise!
Foe those of you above who like to hunt but not eat, I can send you an address to mail me your FROZEN breasts. Otherwise:
Fillet (butterfly) the breast
Soak in a mixture of salt water and red wine vinegar for 2 days and drain
Marinate for 3 days in
6 tablespoons of soy sauce
3 tablespoons of lemon juice
1 cup brown sugar
A taste of garlic
½ teaspoon of meat tenderizer
Stuff with jalapeno rings
Optional – add crème cheese filling
Wrap with bacon
Cook on gas grill on medium for 7 minutes per side
Stuff with Greek or Italian sausage instead of jalapenos
Good brine recipe
Then cube up the goose breast and put in a crock pot with apple cider and brown sugar (go easy here) cook for 6-8 hours. Drain almost all the apple cider. Then use a wooden spoon to tenderize the meat, then add your favorite BBQ sauce to taste. Break out the hamburger buns and cold beer. Your family will think it's pulled pork.