Ingredients: 1 whole boneless, skinless goose breast, 2 cups milk, 1/2 tsp white vinegar, 1/2 cup dry white wine, 1/2 cup apple juice or cider, 1/3 cup frozen orange juice concentrate, defrosted, 1-1/2 tsps grated orange peel (zest), 2 tbsps orange marmalade.

Directions: In a medium mixing bowl, combine milk and vinegar, add goose breast, turning to coat. Cover with plastic wrap. Refrigerate 8 hrs or overnight, turning once or twice. Drain and discard milk mixture. In a second medium bowl combine wine, cider, orange juice concentrate, and zest. Add goose breast turning to coat. Cover and chill for 4 hrs. Heat oven to 425 F, line an 8" square baking dish with heavy-duty foil, allowing foil to extend for about 10" on each side. Drain wine mixture, reserving 1/2 cup. Place goose breast in baking dish, pour reserved wine mixture over goose, fold up foil to seal. Bake for 30-35 minutes, or until meat is desired doneness. Fold back foil. Brush marmalade over goose. Bake for 5-10 minutes with foil open, or until meat is browned. Slice breast across the grain into thin slices and serve over wild rice.