Duck and goose fats are both wonderful for cooking. My Asian supermarket carries geese in the freezer section all year long. The packaging says "minimally processed". I took that to mean all natural, etc. Turned out it meant that they had plucked it but that was all. I had to do the internal clean out. Never done that before. Thank goodness my BFF, who is old enough to remember when all poultry came that way, was there and talked me through it. Goose liver pate was the appetizer to that meal. That was really good.