1. Slice the breast up into strips approx. 1/2" thick 2. Coat them in mustard 3. Roll in the same flour/seasonings you'd use for frying chicken 4. Fry them The mustard makes them fry very crispy, very quickly and helps subdue any bloody taste, even if you haven't soaked them. You can take a snow goose that was just shot and use if and it will taste good. You can also make gravy to dip them into or to pour over white rice from the oil that you use to fry them. Just make sure to get some of the "crispies" from the oil when you do this and your gravy will turn out delicious.