Storage: Store goose breasts in your freezer until you're ready to use them, then thaw only as many as you need.
Shelf Life: 3-4 days after thawing.
Cook a goose breast as you would a duck breast, searing (fat side down first) the meat in a pan and then finishing in the oven at 350 degrees. Goose fat melts at a lower temperature than duck fat, allowing it to be drained off (if desired) earlier in the cooking process.
Pair goose breasts with a sauce flavored with fruit (apples, oranges, or prunes) or take it in another direction entirely with onions, ginger and garlic. Goose meat even works with hollandaise sauce. Stuffing and wild rice make good sides, although for extra zip you can serve it with sauerkraut.