Breaking down a goose? Not so easy as you might have thought, actually. It's a lot more ... structural ... than the more tender birds. I'm quite significantly more impressed with my carving job of yesterday than I had been until I got my hands on the carcase. There was still a lot of meat to garner, but that was intentional; I'd taken pretty much everything I'd been aiming for. And what remained was more ... bonded to the bone than I am used to. A tendon for every nugget, as it were.
So. I feel I've earned this beer. And we have a bowlful of meat, more than I need for tonight's risotto of goose and mushroom and leek; and there is still a lot of goodness to be gained from the bones, which have gone into the slow cooker to turn to stock overnight.
I am also expecting another effusion of fat, from that stock. I have a new theory, which says that the next time I want goose fat? Much more economical, besides being much more fun, just to buy a goose. They only seem expensive if you don't consider the quantity and value of the fat. Never mind roasting potatoes, I could make confit with this lot.