I don't know if I read this, someone gave it to me, or if I thought it up myself... Heat oven to 500 degrees. Thaw goose breast with SKIN ON. Bring to room temp. Pat dry. Cut XXX across the skin side. Rub with olive oil. Season with garlic, rosemary, and Montreal Steak Season. Put in pan with rack, skin side up. Watch carefully. DO NOT OVER COOK. Should be less than 10 minutes. If your smoke alarm doesn't go off, you're not doing it right. You can make a gravy from the pan drippings.