On Fri, 27 Sep 2013 06:25:41 +1000, Jeßus > wrote:

snip

I mostly slow cook goose and duck, although I don't
>mind roast duck - I've never had a problem with either being dry or
>tough. I don't mind goose, but don't love it enough to bother killing
>or dressing them these days, I sell off the goslings now instead.

There are a couple of small businesses around here that will do the
dressing for you. Will also smoke them if you like.
Low and slow is the way to roast after the fat has been melted away
from the breast.
Janet US