Ok you guy's are going to think I'm crazy but hear me out. I have hunted and eaten ducks/geese since I was old enough to hold a gun. It took years for me to learn this, but think of your duck and goose meat as deer/elk meat. You hang deer and elk meat to age it, which takes the game taste and smell right out of it. The same goes for your duck and goose meat. Get them plucked or skinned as soon as you can to get that meat cooled down, (just like you would with a deer or elk) Hang them for as long as you can as long as it's cool outside. at least 1 to 10 days. If it is too warm outside to hang them, simply wrap your duck/goose meat in a cheese cloth and put in your refrigerator for 1 to 10 days then eat or freeze.
You will be SHOCKED how much that makes a crappy smelling/tasting duck or goose into a tasty, tender piece of meat that you can cut with your fork. Try it and I think you will have a whole different view of your duck and goose meat. Hope that helps with your decision making. John