For Thanksgiving a friends asked me to cook two small geese and a duck that he shot. Here’s two of the three. He delivered them to me like this so I couldn’t roast them.
So I deboned them.
The duck was braised in red wine with shiitakes, served tossed with sauteed shiitake in a red wine reduction.
One goose was stewed with veg, like a French farmer might do.
Other goose was pounded thin, layered with pounded pork loin and bacon, wrapped around chestnut stuffing, and that wrapped in puff pastry. Roulade style.