How to Prepare Goose Breasts?

A, B, C or D?

What kind?

Snows or specks? This matters. Or Canadians, I guess. I don't care for snows. I'm throwing that in a gumbo. Specks are great with a good sear on them. Get a little bacon grease in the skillet first and go medium rare.

Easy way to tell right now. Are they or were they frozen? If they haven't been frozen, they are snows because the conservation season is still open.

They've been frozen for a month or so.

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I'm pretty sure they are specks

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Smoke till internal temp of 145, slice thin across the grain

then if you have been told they were specks, then that is about right. Specks were closed in Late January depending on where they were harvested. As others have said, it makes a tremendous difference as to how you'd prepare them but both can be very good with the right approach. Unfortunately, I can't be of much help in preparation because I don't have a place to hunt where either could be targeted. Almost every time I've had them, they were cooked by someone else.

Yep. As good as venison. You can break it down slightly with a meat mallet, but it isn't absolutely necessary.