So, what does one do with left over goose? I thought about the Peking Duck I've had in Hong Kong. One of my favorite meals I had there. We went to a restaurant serving pretty much only Peking Duck. Not to waste any part of the duck, the restaurant served it 3 ways. The main course is, of course, the crispy skin which you wrap in a soft bun with scallion, cucumber and hoisin sauce. With the bones, they make a soup. Then with the meat, they chop it up in bits and wok fry it. So perfectly good.
With the goose leftovers from New Years, I made a lettuce cup. I chopped up the meat into small bits. Then wok fried finely chopped water chestnuts, bamboo shoots and dried shiitake mushrooms with garlic and ginger. Then added the goose and the leftover sauce I served with the goose. Finish with a sprinkle of chopped scallions. Serve with iceberg lettuce cups.