My son did a mix of apple and cherry, turned out really good, I could smell it from the driveway, and I just kinda floated into the house like a cartoon character. We got a free-range goose from Wal-mart, they have them for Christmas and several weeks late the price dropped significantly. Brined it salt, sugar, Old Bay seasoning, honey. Dusted it with Old Bay after olive oil rub down. used a foil pan to catch the drippings, had a lot. Made a gravy from some of the drippings and meat picked from the wings and legs, stirred in some forest fruit preserves from Aldi, with some red wine. went really good with the meat and roasted potatoes The rest of the drippings, wings, legs and carcass went into a pot to simmer for several hours to make a confit.Later I dipped into this to make bean soup which disappeared rather quickly. The fat layer peeled off with the skin and was very flavorful, my cats and dogs nearly killed each other to get it.The breast sliced easily into long slender slightly marbled slabs that would fit on a hoagie bun quite well. I would definitely do it again. One thing we noticed, during the brining process, goose fat rose to the surface and coated the water, and then the inside of the cooler when my son dumped it.