Well, I roasted my goose on New Year's Eve and it came out fine. Now I have about 2 pounds of leftover meat. The suggestions I mentioned to Danielle won't work for me (I don't eat pasta), but I had a question: could I use some of the 4 cups of rendered goose fat with the meat to somehow make rillettes? Any other suggestions for cooked goose? P.S.- the carcass is gone....