Canadian geese are often seen as nuisance, either by sound or the "gifts" they leave around the yard. But this is fitting revenge, and most tasty! The recipe was inspired from wing shooting in Argentina, although many a bird left the field unmolested, and probably laughing at us!
4 goose breasts
salt to taste
1 dash dry vermouth (optional)
1 tablespoon grated orange zest
1 orange, juiced
1 teaspoon lemon juice
1 teaspoon brown sugar
1 clove garlic, minced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1/4 teaspoon caraway seeds
Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish.
Splash with vermouth, then season with salt; set aside.
In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking and set to the side on the table for dipping.