Goose breasts are inherently dry, typically resulting in a lackluster eating experience. I add moisture to my goose breast by marinating them in a simple brine of a cup of water and a pinch of salt, sugar, black pepper, garlic powder, sage, and rosemary prior to cooking. Combine all ingredients into the water mix and cover the goose breasts. Allow the meat to marinate for 24 to 48 hours. Remove the breast from the brine and dry off excess water. Build a sheet of bacon (the width of the goose breast) by layering the bacon lengthwise, overlapping the edges slightly. Place the goose breast at the top of the bacon sheet and roll until the breast is completed wrapped. Trim off the excess. I prefer using a jerky rack on top of a baking sheet. This allows the bacon grease to drain off. Bake at 400 degrees for 15 minutes, turn the breast over, and continue baking for 10 to 15 additional minutes or until the internal temperature hits 160 to 165 degrees. Remove from the oven and wrap the breasts in foil, allow to rest 5 to 10 minutes. The goose breast will continue to cook slightly while resting. Slice and serve.