Baked Goose Breast with Fruit Compote on the side
Goose Breast Stirfry on a bed of creamy mashed spuds.
Goose Pot Pie Recipe.
Goose Stuffed Ravioli, using up the last bits..
The goose was weighted at 6 pounds, and from it, I got a total of 14 adults size meals made with it, plus bone broth/jelly. Not bad at all, the finer points, we enjoyed every single meal with it. It needed to age, from thaw point, we aged a min of three days and up to five days before cooking time, I was never in a hurry to cook it or I was in a big hurry, no middle ground, it was either cooked slow and long or hot and fast. Both gave awesome results, I cooked the legs/thighs with very little water to get a lot of flavour and to be able to deglaze the pan for use in the pot pie.
The downside of this bird was simple.. WAY way! to lean.. a bird this size should have a good covering of fat, and this one didn’t, you needed to add fat or moisture in either the way it was cooked or as a covering to it to create the right mouth feel with it.
The best point was that it was a delightful flavour, goose yes, but not wild gamey goose at all.. As a stuff it and roast it, I have my doubts that you would be able to do it with much success, it just does not have enough fat to make it a good quality roaster, treated like a older bird in how it was cooked, however it was a delight to use in the different dishes.
Just another Day on the Farm 
Might barding be useful in the Case of the Skinny Goose? (And, skinny or not, I love the range of uses you’ve shown here: )
While I first saw it discussed in my (ancient; ) copy of “Joy of Cooking”, I came across this gorgeous blog while digging around for more info this morning. She’s got extensive information – and some glorious photos – on Asian Culture and cuisine, with a section on Health & Wellness you might find particularly interesting.
http://accidentalepicurean.com/2012/12/epicurean-concept-of-the-week-barding/
for sure Deb, Barding would be useful but it would just make more sense for the person who raised this bird and asked me to cook with it, just feed it a light (local, non-gmo) grain finish on the bird, it can certainly be raised 98% on pasture only all season along and then lightly finished on grain for the last couple weeks to get around this issue. Most folks that are going to pay top dollar for a free range pastured goose want to be able to roast it without the need of barding, so it has to be a meet in the middle..
I had so much fun with the goose that I ordered a very interesting cookbook called Duck, Duck, Goose and its my understanding that it has a good Asian recipes as well as many others that are more N.A. in flavour. it is also broken down in ways to use wild vs farm raised.
The third choice that the goose breeder could look at, is there a way to raise/use fruit (I am thinking apples) or veggies that can increase the daily calorie intake on the goose that will help with fat..
I mean I get around graining the lambs (unless requested) by feeding windfall apples and extra fall garden produce, it works very well for finishing them or the pigs but does not require grain to do so..
Hmmm, Something to consider a little trial on my own goose raising this year..
Haven’t had time to look at your link yet; but feeding windfall would certainly make sense (as it’s what they’d be doing on their own, given the chance: )
http://www.ruralintelligence.com/index.php/food_section/food_articles_agriculture/agriculture_the_other_f_word_actually_f_g