EastWAViking is correct; treat wild goose or duck as you would any other red meat. I always brine duck and goose over night to remove any gaminess and make the meat more tender and jucy.
The rule of thumb is that if you can quick cook the meat; marinate or brine, season heavily, and grill over coals, you will have a very delicious tasting meat and fairly tender. Neither goose or duck needs to be cooked through as they don’t carry Salmonella. Grilled duck and goose breasts cooked to medium (some red) is best.
The second way to cook the whole goose or duck is to braise. This is a two step cooking process.
Season and flour the cut up goose pieces.
Brown in a little oil on both sides.
Add aromatic vegetables (carrots, celery, onions) and brown them slightly
Add fresh sage leaves, bay leaves, rosemary, or any other herbs that you like
Add 3 or 4 cloves of garlic (at this point you can throw all the ingredients into a roasting bag)
Cover with stock, red wine, or both and allow to simmer either on top of the stove or in a 350 degree F oven.
You want all the meat to be very tender and nearly falling off the bones.
Remove the meat from the stock and thicken the remaining stock either with a blond roux or a corn starch slurry. Strain the sauce.
At this point it is fairly easy to remove all the meat from the bones so your guests don’t have to fuss with the bones.
Serve with garlic mashed potatoes a fresh green vegetable, and a crusty French bread. A robust red wine goes well with game.
Recipes can be found in my cookbook, which is available in an electronic format to any Hunting-Washington.com participants. Let me know if you would like a copy.
Dave
