I recently took the opportunity to buy a goose for the holidays from Mary Pratt of Elihu Farm at The Saratoga Farmers Market. The goose was an American heirloom variety - a Buff. I cooked it following instructions from Julia Child with a variation in that rather than steam it in a Dutch Oven, I cooked it in the CVap oven. As wonderful as the flesh turned out, the fat was even more special. I could not make enough roasted potatoes when they were cooked in the fat along with some salt and ground cumin.