"Gorio"
I'm great with> ducks; but am just praying to succeed with a honker.

Thing is, you want to cook a wild goose and I have no experience with that.
I know wild ducks are tough and not fatty, so whatever a recipe says about
cooking a market duck just won't apply.

I suspect that my favorite goose recipe would work, though. It's not a
formal recipe because it was recounted to me by my friend's 90-something yr
old mother.

Goose, skinned and cut into pieces removing all possible fat
2+ pounds saurkraut
1 pound onions, peeled and sliced
1 quart/liter canned tomatoes
whole coriander seeds, maybe 5
whole peppercorns, maybe 6
optional whole allspice
salt to taste

Render some of the goose fat in a tall pot. (stockpot?) Remove the solids.
Fry the onions in the fat until golden then take them out. Fry the goose
parts in the fat until not red then remove. Remove the pot from the heat.

Lay some of the saurkraut in the pot, then add some of the spices, then some
of the goose parts, then some of the caramelized onion, Repeat until all are
used. Add the tomatoes. Bring to a simmer then cook slowly for an hour.
Taste and adjust for salt. Cook another one or two hours.

Serve this with spaetzle or broad noodles.

When I don't have goose I make a reasonable version using chicken thighs,
bone in.