Another vivid memory of wasted food. Goose is a much-neglected bird here in the U.S., but it has endless possibilities. To avoid my mother's experience, choose a recipe that takes into account the age of the bird. Older birds or ones of uncertain age are best braised slowly to keep them moist and tender. Younger birds are fattier than chicken and don't need to be brushed with butter or barded, and can be stuffed and roasted whole in a Dutch oven or on a spit.
Duck is prepared for roasting the same as chicken.
If roasting, prick the skin to allow fat to run out during cooking. And because the meat is so dark and rich, duck is best served with sharply flavored or fruity sauces. A friend donated two goose breasts that had been in the freezer, so I chose this next recipe with that in mind. Supposedly, an East Indian officer gave this meal to a sea captain, who then carried the recipe to the United States. Other fowl like pheasant, chicken etc.