Originally Posted by deguerre
No matter how you wind up cooking it, put some slits in the skin so the fat will render out of the bird. It's pretty greasy otherwise.
I have cooke duck several times, and duck can be very fatty -- especially farm raised duck.
I have never cooked goose (although my goose has been cooked), but I have heard that goose can be rather dry and tough, especially the breast meat.
Maybe some experienced goose cooking brethren can shed some light on this.