Reviewed: Sep. 6, 2008

My family really liked this recipe. I added 1/2 cup of sugar to help tone down the vinegar taste.

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Reviewed: Dec. 28, 2005

Never having had goose breast before I decided to use your recipe. I was very unhappy with the result ie the breasts were not cooked and my Christmas dinner was ruined. The sauce proved to be very nice on its own with the rice. My question is that if it takes 2 hours to cook a duck, then 35 minutes suggested by you is nowhere near enough time for cooking.

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Neale

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Reviewed: Dec. 30, 2002

The vinegar was too overpowering, but the sauce was tasty.

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LSCHUMM

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Reviewed: Sep. 8, 2002

I was looking for a quick, easy recipe for goose breast when I found this. I give it high marks for quick and easy, however the vinegar taste tends to overpower everything else. The sauce, while very good, was much too bland for our taste, needs to be spiced up to wake up the flavor of the goose. A really nice dish, just not very exciting.

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