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Message: <blockquote data-quote="deleted member" data-source="post: 141340" data-attributes="member: 816">I had 2 goose breasts from one of our last duck hunts that somehow avoided the sausage pile with the ducks. Admittedly, it was a smaller goose for late season and not as dark as usual.  Nonetheless,  I had high hopes and must have been feeling a bit riske' at the time because I even vacuum sealed them. I thawed them out in the fridge Friday and Saturday and trimmed off the silver skin with a razor sharp filet knife. Then I took a look in the fridge and saw orange juice so I googled something like "duck orange marinade" and called a friend who is creative.  What followed was a bit of a combination of an Internet recipe, some advice from a friend and my own experience with fowl.The marinade was about 1 1/4 cup orange juice, 1/4 C soy, 1/4 C honey,  1/4 C oil & 2 heaping Tblsp garlic chili paste. Marinated 48 hours in a ziploc. Wrapped in bacon. Pan fried to medium rarish.  Drizzled with the reduced marinade.  I was worried about the marinade taking on a heavy fowl taste. So, I contemplated remaking the mixture fresh and reducing it down. Ultimately,  I got lazy and just used the marinade reduced by 2/3 or so. Glad I did. It was perfect and there was no need for it to be fresh. Sliced and plated with white rice. I thought it was a tad red for my wife. So, the one in the pics got nuked for about 30 seconds before it got drizzled. There is a prenuke and post nuke pic.  It wasn't any worse for the wear though and the entire meal truly was unexpectedly awesome. Even my hard to please wife and kids devoured it. It just goes to show that with a tad bit of effort even a honker can be made to taste worthy of being placed on a good restaurant's menu. Bon appetit![ATTACH]9266[/ATTACH][ATTACH]9267[/ATTACH][ATTACH]9268[/ATTACH][ATTACH]9269[/ATTACH][ATTACH]9270[/ATTACH][ATTACH]9271[/ATTACH]</blockquote>

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