The Cuisine for December 1984 also had a retro-article on goose cookery, it's not worth writing out the recipes, they were fairly standard, but some of the ideas were a little bit different. And would do fine for duck too.
Liver – dredge with seasoned flour and cook in goose fat on a high heat, serving with a jammy sauce made with prunes soaked in Madeira, onions and tart apples, with a little marjoram at the end.
Casserole – with onions and mushrooms, finished off with double cream, french mustard and fresh parsley
Ragout with bacon, turnips, cloves, bay leaf – caramelising the turnips in goose fat and sugar before adding them
A very complex stuffing for goose, making a cornbread with crumbled Italian sausage in it, mixing that with dried orchard fruits and mushrooms. Served with chestnuts braised with celery and goose gravy until coated and caramelised, and honeyed yams. I wouldn't do all three of those, it would be far too sweet – and certainly I'd want a watercress salad on the side, or a raw cranberry relish, or something very tart and sharp.