Two things mentioned which were certainties---you can make anything taste good if its jerky or chile. But, I for one like goose and my neighbors clamor for it. I found that with any game, it can't be over cooked. Goose though is best rare.
My wife or I will sear the meat with coarse pepper--rare in the middle. On the side we will make a sauce. She has one using a currant jelly base; I might use a berry jelly and add fozen berries (anything but strawberries) with a red wine, and some corn starch thickner and whatever else you want. After searing the goose breast, put some mozorella cheese and a sprig of basil on the meat, fold the breast around the cheese and basil, and close with toothpicks, and slow cook on olive oil to melt the cheese now in the middle. Pour sauce to your liking on the serving...and enjoy with some brown or wild rice and a bottle of wine (if you really can't eat goose then just drinks more wine and sooner or later you'll enjoy the goose).
Like I said ---big hit in the neighborhood. In fact folks are genuinely disappointed when i return home empty handed. I'm sure it will work on ducks too........coots----back to the jerky and chile