Michael wrote:

> I've never done just the breast. Have you? I wonder if it's less greasy
> than the whole goose.

The recipe calls for you to pull off all the fat and just cook the breast
muscles. It's dark meat but definitely not greasy. The legs are used in a
different recipe and the rest of the goose (sans skin) is used to make
stock. I'm going to render the goose fat out of the skin so I'll have it on
hand for cooking potatoes or for confit.

Bob