Hi Ashley,
I am not very versatile with my cooking of duck and
goose.  I cook it just like chicken (at 350 oF) with a
little water in the bottom of the pan until a meat
thermometer reads 185 oF.  Sometimes I cover goose it
and sometimes I don't (I forget).  The goose comes out
better if it is covered although it seems to me to be
a tougher meat than duck regardless.  When I cook them
I prick them with a fork to let the fat escape.  The
primary reason that I cook duck and goose is to get
the fat to use in cooking so my goose/duck does come
out kind of lean.  One time I didn't poke a duck much
and there was a lot of fat with the meat especially on
the thighs and drumsticks.  After I pour off the fat I
put it in the refrigerator and the fat solidifies on
top of a dark gelatinous layer.  I separate the solid
fat with a fork.  One time a tried basting with the
fat that came out during cooking.  It made the skin
krispy and sealed the holes where I pricked with a
fork.  You might try doing that.  Prick it and let fat
escape.  When there is a small amount of fat on the
bottom, baste it every 15-20 minutes or so which
should keep more fat from escaping.  
I also saw a recipe to put metal forks inside a goose
which speeds up the cooking on the inside.  I have
never tried that though.

I like  the goose fat mixed in when I cream
cauliflower.

Mike


> From:    Ashley Moran 
> 
> Hi Mike
> 
> I'm still looking for a way to cook duck without all
> the fat  
> melting.  You can't blast it because the inside
> doesn't get done, but  
> low temperatures still seem to melt the fat before
> the meat gets  
> done.  Have you ever tried this, or is the only way
> to let it run off  
> and use it somewhere else (maybe just poured on the
> veg?)
> 
> Ashley
>

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