They look larger to start but once you cook them you get about a half gallon of fat in the pan. I was shocked the first time I tried to cook a store bought one how much fat oozed out. When I have gone goose hunting we always just breasted them out. The wild geese don’t have near the fat. As least the snows and speckled bellies that are common down here. The breasts are really dark. Almost like liver. I don’t care for them. My brother loves them. He soaks them in milk like liver. Of course he likes liver and I don’t.
Geez, thanks for the warning! I might have overflowed my roasting pan, with disastrous results.
Interesting about the wild geese. AFAIK liver tastes the way it does mostly because it retains blood. Adding blood to stew, as in Filipino dinuguan,, produces a liverish flavor.