nobody took me up on the corned goose last year, the warden and I just polished a tray and it made me think of you guys, this came from a true genius so here you go... All dry ingredients. This does 2 lbs of meat 1. 2 tbsp tenderquick 2. 2 " Br. Sugar 3. 1/2 " Mustard seed 4. 1 " Black pepper 5. 1/2 tsp paprika 6. 1/2 " Allspice 7. 2 tsp Garlic powder 8. 1/2 " crushed bay leaves 9. Combine ingredients in ziploc, mix well, cut duck breats in half, cut goose breasts in 1/3's and 1/2 thickness. 10. Add meat, shake to cover, and refrigerate, flipping the bag every day for 7 days. 11. Put in Reynolds cooking bags, (do not rinse off spices) drizzle with butter and dark beer, place in roasting pan, and roast for 90 minutes at 300 degrees. Do not "layer" the meat in the cooking bag. 12. Serve with boiled cabbage or sauerkraut. Thats the ticket fellas everybody knows bacon wraps but here's some others when you feel a little more exotic than crock pots and pan frys... Grilled Duck/Goose Hot N? Spicy Marinade, combine? 1. 1 bottle of Zesty Italian dressing 2. 3-4 tablespoons of ginger 3. 1/4 cup soy sauce 4. 1/4 cup of rice or wine vinegar 5. 1/4 cup of hot chili oil 6. 2 heaping tbsp ground chile, cayenne or red pepper 7. Pour marinade into ziploc add breasts and refrigerate for 24-48 hours. 8. Grill to medium rare, drizzling marinade periodically 9. Serve with melted swiss or cheddar over breast with grilled veggies on the side. Grilled Duck/Goose with a Chimichuri Sauce Chimichuri Sauce: 1. 1 bunch parsley, coarsely chopped 2. 8 cloves garlic minced 3. 3/4 cup olive oil 4. 1/4 cup red wine 5. 3 Tbsp lemon juice 6. 1 tsp salt 7. 1/2 tsp ground black pepper 8. 1/2 tsp cayenne pepper 9. Blend all the dry ingredients and slowly drizzle the oil and wine.* 10. Put the breasts in a zip-lock bag, add the Chimichuri sauce and marinate for 24 hours 11. Grill to a medium rare, adding a little sauce when you turn the breasts. Serve over rice, biscuits or mashed potatoes.