Preparation:
Combine garlic and ginger in a bowl and pour on enough teriyaki sauce to cover. Marinate goose breasts in refrigerator for one hour.
Remove breasts from marinade and drain. Boil quickly under a hot broiler until the juice runs dark red.
You can then slice the meat in long slivers and serve as an hors d'oeuvre or bring it whole to the dinner table on a bed of wild ric | 