Tom's Grilled Goose Breasts
This is one of my favorite ways to cook goose. It is easy and requires very little preperation. I use a product called Cajun Injectors to inject different flavors into the goose breasts. Throw them on the grill and cook just as you would cook a steak. Can't get much easier than that 
Comanche Roast Wild Duck
4 servings
2 wild mallard ducks
1 ts salt
1/2 ts pepper
1/4 ts rosemary leaves
1 md onion, cut into eighths
1 apple, cut into eighths
2 stalks celery, cut up
1/2 c butter or margarine, melted
1/4 ts pepper
1/4 ts rosemary leaves
Heat oven to 350 degrees. Clean ducks; wash and pat dry. Stir together
salt, 1/2 ts. peper and 1/4 ts. rosemary leaves; sprinkle in cavity and on
outside of each duck.
Place half the onion, half the apple and half the celery in each cavity.
Place ducks breast-side down on rack in oppen shallow roasting pan. Roast
40 minutes. Combine butter, 1/4 ts. pepper and 1/4 ts. rosemary leaves;
baste until done. Ducks are done when juices are no longer pink when meat
is pricked and meat is no longer pink when cut between leg and body. Remove
ducks from pan; split in half lengthwise. Discard stuffing. 4 servings.
Source: "Indian Cookin'", compiled by Herb Walker, 1977
Here is a brief video introduction to the Duck Decoy Fin and explanation about how it works.
No more worrying about dead batteries. No "waiting" period. No broken parts. No headaches. The Duck Decoy Fin is really the easiest way to give your decoys constant motion in any current. Don't ever mess with motorized decoys again, pick up your Duck Decoy Fin today and see for yourself how simple it is.