Instructions

1. Rinse the goose breasts off under cold tap water and dab them dry with paper towels. Cut the goose breasts into four to five slices of equal thickness using a sharp knife.

2. Preheat the oven to 450 degrees Fahrenheit if you're baking the goose fingers. Also, lightly grease a baking tray with cooking oil or nonstick spray. Or, preheat peanut or other suitable cooking oil with a high smoke point to 325 F in your deep fryer or Dutch oven if you're frying the goose fingers.

3. Combine salt, pepper and seasonings like garlic or onion powder to taste with enough all-purpose flour to coat the strips of goose meat. Mix them thoroughly in a shallow bowl.

4. Beat an egg or two in another shallow bowl. Make enough to coat all the goose fingers.

5. Fill a third bowl with enough breadcrumbs to coat the goose fingers. Use panko, a Japanese-style breadcrumb, for a crunchy, flavorful coating.

6. Dredge the goose strips in the flour first, shaking off the excess over the bowl. One at a time, dip them in the beaten egg, coating them completely and letting the excess drip off, then dredge them in the breadcrumbs. Lay the coated fingers on the baking tray or drop them carefully into the fryer. Put the baking tray into the oven when all the fingers are ready.

7. Bake or deep fry the goose fingers until the outside is crunchy and golden brown. Turn baking goose fingers over after 10 minutes; they typically need about 20 minutes total baking time. Fried goose fingers typically take around three minutes. Insert a meat thermometer horizontally into the center of a goose finger and make sure the internal temperature has reached 165 F. Drain fried fingers on paper towels before serving them.