Maggie's Farm

I like goose breast grilled on the BBQ, served fairly rare, sliced across the grain and sauced with whole cranberries/orange juice/spices simmered for an hour or so until the berries burst. The rest of the bird I roast whole, save the fat. Use the fat to preserve the roasted legs IN the rendered goosefat and later cook them with white beans/sausage as "cassoulet". Don't pitch that goosefat! Cook up some fried potatoes w/garlic & onions in the rendered goosefat...it's a real treat. And not as 'awful' for your heart as the body nazi's would have you believe.

http://www.globalgourmet.com/food/egg/egg1196/grilduck.html

http://www.saveur.com/our-favorite-foods/meat-poultry-and-game/searching-for-the-secrets-of-cassoulet-5028.html

http://www.esquire.com/dont-miss/better-man-07/60things0507-6