September 1 is the start of the early Canada Goose season in much of NY state. If you still have goose from last year in the freezer, it is time to pull it out to cook, smoke, or make goose jerky to free up space for the fall!
A good recipe for goose breast is to make them into goose breast Parmesan. Follow the recipe for Venison “veal” cutlets found here on this site, but substitute goose breast meat that has been portioned into pieces about the size of a deck of playing cards, making sure to cut off any meat that has a whitish tint from possible freezer burn. Once you have browned the goose cutlets according to the linked recipe, lay the cutlets in a shallow baking pan, spread a few tablespoons of marinara sauce on the meat, and a some shredded mozzarella and Parmesan cheese. Put under the broiler for a few minutes until the cheese melts and gets a little golden brown. Serve with sauteed or grilled New York grown summer vegetables.