Regular season for goose and duck here in northern Illinois...got three total over the weekend.
My goose recipe: (similar to duck recipe)
1. breast out goose (mine were 1.5lb per breast,)
2. soak em' in milk in fridge 24hrs, ( I feel it takes the iron taste completely away)
3. wrap em' in bacon, 275-325 for bout 4hrs or 175 internal, I used whiskey oak barrel chips on the coals...and a water filled drip pan under the meat
4. foil tent em' bout an hour
5. slice em' cross the grain and the wife will think its steak medallions.
For duck breasts, shorten the time and go 150-165 internal at 200-250F
I take pictures with some new type of device called an IPhone.....one day I will have my daughter read the Post Picture thread and set that up for me.