Ingredients

6 teaspoons Black pepper
3 teaspoons White pepper
2 teaspoons Cayenne pepper
3 teaspoons Salt
3 teaspoons Sweet paprika
3 teaspoons Thyme
1 1/2 teaspoon Dry mustard
9 tablespoon unsalted Butter
1 1/2 cups White onion (finely chopped)
3 tablespoons minced Garlic
1 1/2 cups Celery (finely chopped)
1 1/2 - 2 lbs thick cut Bacon
1 1/2 cups green Bell pepper (finely chopped)
6 strips of bacon cooked very crisp, crumble
Allegro Game Tame or Allegro Original Marinade
4 geese, breasted

Instructions

Fork each breast several times. Place breast in a dish or tupperware container. Marinate the duck/geese for about 2 hours in the Allegro Game Tame or Original Marinate. Pour marinate over the breast and enough to cover the bottom of the dish and place into refrigerator. Shake the dish about every 30 minutes. Mix black/white pepper, cayenne pepper, salt paprika thyme and dry mustard in a cup an ensure this is well blended. Cook the 6 strips of bacon until they are well done and then cumble. Melt butter over high heat and add onion, celery, green bell pepper, garlic, seasoning mixture (pepper/cayenne/salt/so on) and crumbled bacon, this becomes the stuffing mixture. Cook for 4 minutes and allow to cool for 20 minutes.

Preheat oven to 350 degrees. Rub some of the stuffing mixture on the outside of each breast. Turn each breast over and add the stuffing mixture to fill the breast cavity. Wrap each breast with the thick cut bacon. Toothpicks are optional. Place each breast into a roasting dish (a pyrex dish can be used) cavity side down. Pour the remaining stuffing mix over each breast. Pour Allegro Game Tame or Original Marinate into the dish until you have covered the bottom by 1/8" deep. Add a little water until you have reached 1/4" deep. Cook the breast at 350 degrees for about 2 1/2 hours. Cooking time may take less.