Just a warning in case you're considering cooking, that I found goose somewhat hard to make at home. It was really more a warmth-assisted liposuction process than a cooking process. Duck was far, far easier and turned out better for me.
I've done goose once or twice before, and I found that it wasn't terribly difficult. It was a matter of picking out a roasting pan large enough to hold all that fat. Just pretend you're making duck confit. :)