You guys obviously never bake a duck that's stuffed with rice. You have to have the whole duck to do this.
The easy way is to pull the skin, feathers and all off the breast and then use a knife to cut out the breasts and then poppem in a baggie.
My wife won't even cook them if I breast them. I cook those on the grill .
If they aren't too shot up I'll pluck them, wax them and get them looking like they came from a store. That way she's happy. I'm happy.
She insists that the skin adds flavor when she makes gumbo. Again to bake a duck you pretty well have to have them plucked.
We've tried most all ways to cook geese and really, the best way is the simplest. Breast them like described above and then slice the meat thin (.25 inch) and then grill on high heat 2 min. per side and it tastes like steak. You can soak them in teriaki sauce and that's pretty good too.
Baked wild goose is horribly greasy. Smoked goose is OK but you have to eat it cold or it has a strange texture and flavor. After it's cooled I like slicing and using it to make sandwiches. Tastes a lot like roast beef that way. Fried goose? never done that. Goose Gumbo? Hey, maybe that's a good idea.