I have roasted a goose, but mine came from the store with all the feathers already gone, including the little hair-like ones. These are called “pin feathers.” If you plan to eat the skin (which you should, due to its lovely crunch) you need to get those feathers gone. One site says: 1) After you have scalded the goose, the pin feathers can be removed by rubbing the skin. 2) You can also remove the pin feathers by scraping the skin with a dull knife, being careful not to tear the skin. 3) There is also a process used commercially which is basically the same thing as waxing your legs or other body parts to remove hair. Waxing is usually combined with scalding and rubbing. You can indeed melt that extra fat down and strain it. It will keep for a while in the fridge, and a whole year in the freezer, and while lower in monosaturated fats than olive oil, goose fat has a similar smoke point to olive oil (375 defrees F.). You can also use the fat from the roasting pan in the same way. You can get the details on different kitchen fats here and here. In addition to potatoes, the French like to use goose fat in comfits and cassoulets. Some other ideas can be found here. A word of warning: geese can be incredibly fat, so check your goose in the oven periodically and be prepared to drain off fat periodically so it doesn’t overflow the pan. I used my largest roasting pan and had to pour off the fat three separate times. BTW, roast goose can be very nice when stuffed with apples or pears in combination with other flavorful things. You can get some ideas here. I roasted mine stuffed with potatoes, pears and onions.