Slice the goose breast lengthwise into 4 pieces, skin on, or off. 

Pound the pieces thin with a rolling pin or meat mallet. 

Mix the soy, baking soda, cornstarch, sugar, and oil in a flat container and add the pieces of goose, making sure they get completely coated in the liquid. 

Marinate in the fridge for 2-4 hours. 

Melt the goose fat in a cast iron pan over high heat. 

Cook the onion rings until slightly charred, but not cooked all of the way through, about 4-6 minutes. 

Remove and set aside. 

Add more goose fat if the pan looks dry. 

Add the goose steaks 2 at a time, being sure to reserve the marinade. Cook until charred, but still pink in the middle; 2 minutes per side tops! 

Remove the steaks and set aside. 

Reduce heat to medium and add the marinade to the pan. 

Add the garlic and a generous amount of black pepper, cook for 2 minutes or until slightly thickened. 

Serve the goose steaks topped with onions and drizzled in the cooked marinade. 

They are best served with siningag (Filipino garlic rice) and a salad. Enjoy!