Another variation. Take the duck/goose breasts slice into even pieces. Take a vacuum sealer with canister, a marinade with a high vinegar base(anything will do). The take a fork or a meat tenderizer and pierce the meat. Now layer the meat and the marinade until 3/4 full. Now take the canister and suck all the air out.. Repeat as many times as you like, I do 5 or 6 times. This helps to pull the marinade through the meat. Suck the air out one last time and leave that way. Then place in the back of the fridge for 3 to5 days. When ready to cook, wrap in bacon, along with cheese, peppers, anything you like. Take a little Cajun seasoning and grille until no more than medium. Absolutely delicious.