The Cottage Smallholder

If it was me I would cut up some apples(& quinces cheese if I had some, as I have at the moment), leeks , port or cider, shallots, a little garlic, thyme, sage, crushed junper berries plus a little olive oil & put the goose breast with all this into the plastic roasting bag for a few hours to marinade. Then roast it in the oven till nearly cooked , then take it out to crisp up the skin to finish cooking. I would have it with loads of mashed potatoes to mop up the gravy & savoy cabbage cooked with caraway seeds.

Enjoy it whatever way you cook it.