Here are three lovely goose breasts I need to do something with as they are thawed. I had four, but made sausage with one. I'm thinking of making prosciutto with one and sous vide with the other two. I'll vac bag and marinate them over night then slow cook them with my PID controller. Question is what temp and for how long? If anyone has experience doing that I'm all ears and muchos thanxos in advance. BTW the sausage I made was excellent these were shot in the fall and breasted out. I do have a whole goose that was plucked but that is another project.