Try this one with your snow geese. It's one I modified from a Justin Wilson recipe. It'll make them good, I guarantee.
Brown 2 1/2 lbs of goose breast in olive oil and set aside. It's only necessary to sear them at this point.
Roux
1 Cup olive oil
3 cups flour
Make the roux by mixing the flour and olive oil in a heavy pot. Use plain flour and mix well. Cook on medium or low heat and stir constantly until the roux begins to change color. This may take more than an hour. Cook until it's dark brown. And be careful not to burn it you have to stir it constantly.
When the roux is done add.
3 cups chopped onion
1 cup chopped bell pepper
3 cups chopped green onion
2 cups chopped parsley.
Stir and cook until the onions are clear.
Add one cup water and 2 cloves of minced garlic. Cook some more.
Add 3 cups Chablis and a little more water. Then add.
1/2 tps dried mint
11 cups tomato sauce
3 TBS le & perrins
6 tsp hot sauce
5 tsp salt
1 lb Andoullie
The browned duck breasts
Simmer for 3-4 hours. Add more salt and hot sauce to taste.
Server over rice.
Now this makes A LOT. You'll end up with about three gallons. But it reheats well. I usually make one batch and then eat off it for the rest of the year.