John:
I routinely bone-out the breast-meat and the legs, which leaves very little meat wasted. I also take the hearts, if they're still in one piece, and the gizzard which is delicious if done right. Several times each season, we pluck a couple of fat birds for roasting whole. I pluck and roast all ducks, but prefer blackies. Whistle-ducks are harder to pluck, and a bit tough when roasted, but they still taste great. I bagged 4 blackies this morning, on top of my seven geese and a brace of whistle-ducks. Hands are still sore from plucking! ..but frige is full!

Might give it one more go tomorrow, then good crabbing tides on Saturday. Love the Christmas hols!

BTW, my favourite recipe for goose is simplicity itself. Slice up the breast fillets and thigh meat into thin strips, dust heavily with Masterfoods Cajun Spices, the 'hot' one. Get the oil smoking-hot, then toss in the goose-meat and stir-fry hot and fast, keeping everything moving, for 4 or 5 minutes till brown and firm, then serve! Perfect finger-food with a cold ale or chilled shiraz (yes, we do that here in the tropics in December!)
Brings the red down to the equivalent of your room temperature!