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To Start, If The Goose Has Been Refrigerated, Bring It To Room Temperature Before Cooking. Keep It In Its Plastic Wrapping Until You Are Ready To Cook It. While In The Refrigerator, And Or While You Are Bringing It To Room Temp, Have The Bird Resting In A Pan, So That If The Plastic Covering Leaks For Any Reason, You Are Confining The Juices To The Pan. If You Get A Frozen Goose, Which Is Most Likely The Case, You Will Need To Defrost It In The Refrigerator For Two Days First. While I Have Never Found Any Instances Of Food Poisoning From Raw Duck Or Goose, It
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