after your birds have been breasted and cleaned. Take your breast halfs and boil in 50/50 water and vinegar, I boil them until there is a very little bit of blood inside the breast. Drain and allow to cool so you can handle them. You'll find there will be a little slime on them, rinse that off and disregard(cut off) any connecting tissue that you don't want to chew on. Slice into 1/4" strip pieces AGAINST the grain.
WHILE GOOSE/DUCK is boiling in water/vinegar solution, 1/4" DICE onion(white,spanish,vendela,etc.) and garlic, add to cast iron fry pan with butter and medium cook till tender.
ADD sliced goose/duck and finish cooking until everything has browned. I like this served on a bed mix of white and wild rice.
about your portions, use as much meat as you want, I use an insane amount of oinions, little garlic and a generous amount of butter.
KEY NOTES, make sure your boil solution is is 50/50 water and vinegar, don't over boil, make sure you rinse off the slime after boiling before slicing, slice AGAINST the grain(length ways). Melt your butter in a cast iron pan, half cook diced oinions/garlic before you add meat, find this allows oinions to soak up some of the butter, you don't want the meat saturated in butter! Cast iron pan is the way to go. steam from water/vinegar mix will burn your eyes, avoid!
ENJOY and let me know how you like GOOSE/DUCK A LA POND!
