So I had Sunday dinner all planned out. I would use Kenji's recently posted Peking Duck recipe to work magic on a wild goose which has been sitting in my freezer for several months. Imagine my surprise when I unwrapped the foul fowl to find it apparently unsuitable for roasting.

The poor bird has no skin. I suppose the hunter who killed it (my dad) didn't feel like plucking it and just peeled the skin right off like he would with a deer. Now I have a decidedly naked goose thawing in my fridge. Should I wrap it in bacon and roast it anyway? Grind it up into sausage? Buy a whole chicken and steal its skin to let my goose wear like a jacket? I'm open to suggestions.