It's been a while but I used to do it both ways. If I was in a hurry I'd just breast them out. For a more fun method pluck the whole bird but dont worry about the little tiny feathers that are almost impossible to remove. Leave them on the bird. Soak the bird in a mix of gin, soy sauce, and bay leaves for at least 4 hours. Overnight is OK too. Fire up your grill and get it as hot as possible (500 degrees plus). Also, lower your grills right down onto the fire. When it's good and hot drop that baby onto the grill and it will burst into flames. This will burn off all of the pin feathers and char the skin. It will cook fast so keep checking it. When its done, haul it off and peel the chared skin off. Very good way to cook geese and ducks.
If in a hurry - yes, just fillet the breasts & remove the legs. This is how we do turkey here as I'm really lazy.
For cooking, have you ever had goose or duck before? It is a very dark meat. It can be horrible if not prepared properly. A sure fire way of cooking is to cut it up into bite size portions. Place into a cooking tin or larger pot. Add all your cajun seasonings (with water) and boil/steam over heat.
Anyone else with a good or bad recipe (like mine) out there?
Wayne
__________________ Farmerjane & Daddy'O - Fishing the Gulf of Texas
But pre-cook before you pressure cook. The pressure cooker really does nothing more than tenderize the meat. Which in the case of goose, duck, and some cuts of venison does everything to help.
We cook some venison cuts, like cooking chicken fried steak, then toss it into the pressure cooker. All I can say is WOW! You can then cut those steaks with a fork.
Give it try -
Wayne
__________________ Farmerjane & Daddy'O - Fishing the Gulf of Texas
cleaning geese
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