[Calpernia]

I have a huge pot. I boil duck and goose first. That gets rid of a lot of greese.

Then stuff, season to taste and roast them.

[proud_yank]

I have dressed them whole, like a turkey, but the amount of work is insane. Geese I take the breast & thigh/legs (about the only meat on a wild goose) without the skin. With the skin removed, the meat itself is really lean.

Crockpot goose (legs & thighs) is a winner too! Man, I'm getting hungry all over again.