This ganseklein soup recipe uses every part of the goose, and geese are expensive so you want to get everything you can from them. You basically slow simmer the giblets and wingtips of the goose until the meat falls off, then chop everything and put it into the broth you just made, add dried fruit and warming spices, then a big glug of vinegar to balance the sweetness. Add a couple of German dumplings in the center and you have a holiday soup that might well be better than the roast goose itself! From Duck, Duck, Goose, by Hank Shaw.