Combine all of the ingredients except the goose breast in a large pot and boil for 5 minutes. Let cool. Place the breast in a sealable bag and add the corning brine. Press out as much air as possible. Refrigerate for 7 days. At this point the breasts may be frozen for later or cooked.
Place the meat in a pot with fresh water to cover, and prepare as corned beef. To glaze, make a paste with:
- 1/2 tablespoon wet mustard
- 1/6 cup brown sugar