My blackberry patch finally is producing berries this season, and now I have a new favorite goose recipe. It's super-simple, and easy to modify to your own preference. Goose fillets with blackberry-ginger sauce Goose meat: Sear both sides on a grill with highest possible heat, then turn to low and cook to desired point. It might help to butterfly the breasts when they are almost done and then sear the newly cut faces. Sauce: about 1 cup fresh blackberries per serving of goose fresh, finely-grated ginger root, about 1 Tbsp per cup of blackberries brown sugar to taste dash of salt cinnamon to taste corn starch water Put the ingredients in a saucepan over medium heat, stirring and crushing blackberries with a fork. Simmer on low heat for 10-20 minutes. Add a cornstarch & water paste near the end of simmering to thicken the sauce to the consistency you want.