Hey, what did you expect? I actually wrapped up most of the leftover goose in pieces of foil for the freezer. I find it freezes beautifully, without noticeable loss of taste or texture. But I saved some for wholemeal sandwiches with apple sauce, and some for a final goose salad. I find cold goose desperately needs salt, but I use it sparingly.
The salad had lettuce, spring onion, raw onion, vine tomato, raw peppers, anchovies, plus a little Caesar dressing, and the apple sauce was made from Bramleys.