Originally Posted by
archeryrob
I've soaked goose breasts for a week to ten day in just pain water and change it often. I have a special pot in the laundry room cabinets near the basment fridge just for this. The water is red partially most days. Freeze them in vac packs and smell the blood that drains out and you'll know why to soak it A LOT!
I agree. Soak mine in salt water for several days. Change the water baths each day. Removes a significant amount of blood. Helps to remove the "game" flavor. My goose is almost as good as beef.