It is not something the average american home cook would attempt, not because it's hard but because they don't tend to be stocked in normal grocery stores, and

It is not something the average american home cook would attempt, not because it's hard but because they don't tend to be stocked in normal grocery stores, and when they are(around holidays) they're really expensive. Add to the fact that the pure liquid fattiness of the(even raw) bird in my experience makes it a huge hassle(I was told by my grandmother whose house I cooked it at that her oven smelled strongly of goose/grease until she ran the hardcore clean cycle). "anecdotally" eating goose is not something that I was exposed to(outside of a "wild game dinner" put on by a hunting club) in my generic(fairly privileged) middle american childhood and I was exposed to a lot of cuisine(adventurous father)