Pepper Jack Goose Burgers

Ingredients
2-3 skinless breast fillets,cut into one inch peices
1/4 pound smoked backon,diced
1 cup canned diced tomato,drained
1 tablespoon garlic powder
1/4 yellow onion, mince 2 tablespoons sweet pickle relish
1 egg
1/2 cup italian bread crumbs
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (or 1/3 teaspoon table salt)
Pepper Jack sliced cheese
4 burger buns
Lettuce, sliced tomato, sliced onions

Place the goose breast into food processer,pulse a few times untile the meat is thoroughy ground, you can also finely chop the meat with a knife.
 
In a large bowl,combine the ground goose with the next six ingredients and mix well,add the breadcrumbs, salt and pepper, and mix untill firm enough to hold into patties, form into 3/4 thick patties and place on medium hot grill.  Brown evenly on both sides to desired doneness, about four min per side, pepper Jack place cheese on top untile melted.  Serve with toasted buns with lettuce, tomato, onion and any other fixins you like.  A hand full of tater chips and a couple of cold ones finishes this dish!

Jake's Rasberry Chipotle Shredded Goose - Party Size

We have a large free standing roaster that we use for cooking this, but it can be adapted for smaller amounts.

8 -10 goose breasts, soaked in milk to draw out the blood.
Drizzle bottom of pan w/ olive oil, and lightly sear breasts on both sides.
Salt and pepper, and add 2 tbs. minced garlic.
Add 1/2 bottle red wine, 2 buck Chuck (Trader Joe's) perfect/ cabernet/ merlot/ shiraz.
Can also add large sliced onion optional).
Simmer, turning often to keep moist, until the meat is shreddable. (usually 3 - 4 hous.)
Shred in juice and add a bottle of rasberry chipotle sauce.  Fischer Mangold makes it, but also available by other companies in specialty sauce dept of grocery store..

Serve on buns. Use extra bottle of sauce for condiment on sandwiches.

Hot Duck Poppers

Ingredients:
Duck Breasts
Jalapeno Pepper cut in Halves
Bacon
Cream Cheese
Toothpicks

Heat Grill Medium or Medium to Hot

- Cut Duck Breasts into strips, long ways against Breast, use meat Tenderizer or Jiccard and flatten into thin layers around 2-3 inches wide
- Fill Jalapeno Pepper Halves with Cream Cheese, Completely wrap 1 pepper and cream cheese with Duck
- Cut Bacon in half, wrap bacon half around Duck and use toothpick to hold in place

Cook on Grill for 4-6 minutes, turning every 2 minutes, to Medium-Rare. Outside with will begin to crisp.  

Duck Steak Fillet

Ingredients
Duck or Goose Breasts with Skin On
Olive Oil
Canadian or Montreal Steak Seasoning

Heat Grill Medium to Hot

- Make sure your Duck or Goose Breasts still have Skin on, pour Olive Oil and Canadian Seasoning over both sides of Breasts    (marinate for 4-6 hours if you prefer)
- Cook on Hot Grill, starting with Skin Side down, flipping every 3 minutes, cook until outside begins to crisp and blacken, Medium Rare Preferably or to taste
- Remove from Grill and cut Breasts into strips leaving skin on.  Tastes like Fillet Mignon, Enjoy!