Goose is all dark meat, with an intense flavor more often compared to beef than chicken.

NPR: How to Cook Your Goose

Forget foie gras. (Something evil about it.) Substitute a big old goose for the dry, overcooked slabs of fibrous white meat that you get from your Thanksgiving "Butterball" turkey, with its injection of "basting material, " which the Butterball people hasten to assure the fat-phobic public has nothing, but nothing, to do with butter.

WSJ: Let Them Eat Fat: In Praise of Fatty Foods

After removing the obvious fat, prick the goose all over the skin, taking care not to pierce the meat.

NPR: How to Cook Your Goose