Take goose/duck breast and chunk up in 1" cubes. Heat pan with oil to hot temperature. Coat chunks in bowl of regular yellow mustard. The recipe I had called for was to place mustard coated breast chunks in zip lock bag and shake in flour (with salt & pepper to taste). I used Uncle Bucks - from Bass Pro. Place in oil 3-4 minutes on each side. Let rest for two minutes after removing from fry pan and have at it. As always - wash down with a beer!