How to cook frozen goose We were given about 8 lbs of frozen goose breasts in a bag. I would think we can defrost it and will then have to cook all of it; slow cooker to be the best option. 
Is there a method of cooking this goose? as I understand it needs to be cooked a long time to be tender. Can this be refrozen afterwards into smaller packages. We were thinking about cooking this for Christmas.

EDIT - The goose is skinless
Please remember that you are talking about poultry breasts, which are always the leanest part. So no extra long cooking to tenderize, you'd be just making them tough and dry.

I'd also recommend not putting them in the slow cooker, because the skin is rather fatty and you'll want to render it to get the skin  nice and crisp, let the excess run off and moisturize the meat below. In a slow cooker, most fat stays in the skin, making it rather rubbery (and IMHO quite nasty).

You should be absolutely fine if you either


sear them skinside down in a pan, then finish in the oven or
just pop them in the oven for two hours (rough estimate, depends on weight and oven temperature)


Of course you can freeze the leftovers.