If you have a smoker try making jerky. Breasts are perfect to slice thin with no fat, I was really happy with my first batch of goose jerky, used the recipe I use for venison.
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"guns aren't for killing people, guns are for killing dangerous and delicious animals"
- Homer Simpson
A buddy of mine tried smoking some goose breasts in his backyard Brinkman smoker.....it was absolutely unbelievable....I don't know what kind of sauce or brine he used but the flavor was outstanding! It wasn't at all like jerk (although that might be great too) it was more like steack..quite red (looked rare) but was definitetly done enough and delicious