I haven't tried brining goose or duck but I would guess that an hour would be a good starting point, try two hours if you find they aren't brined enough or if they dry out. The rather strong brine solution I use works well for a quick-brining, the only real drawback I see is if you don't keep track of time and let things go hours instead of one hour... then they would end up too salty, so a guy would be better off using a less-salty brine and longer brining time that is more forgiving of getting busy with something else and forgetting that you've got dinner sitting in brine.
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