Bagged my 1st Canada's a couple weeks ago along with 2 ducks. Decided to keep only breasts & legs. Found some info on brining, added some spices etc. to the standard brine mix. Brined duck breasts with 1 goose breast. Duck breasts eaten same day, very nice. Brined the goose overnight & it was quite good cooked on the BBQ but a little tough on the outside. Inside was still pink. Perhaps I should have sectioned the breast to make it thinner. Easier to keep tabs on doneness that way.

Remaining beasts & legs are frozen. I plan to use the leg meat for soup or stew.