I bought a free-range goose last year from a vendor at the farmer’s market. It was expensive, but quite good, and lasted me quite a long time, too.
If you can’t get it at a large chain grocery store, ask at an independent butcher shop.
Yeah, check with a local butcher - they may not have it on hand, but will be able to get it in for you. Your local butcher is an underrated, underutilized resource. Mine is awesome.
Despite having been in DC over a year now, I still know nothing about this town. Wagshal’s is nearby, and it looks like it’s worth checking out regardless. I’ll need to look into butchers too.
Wagshal’s is amazing. Go to the Mass ave location and talk to Pat, she’s the butcher and awesome. ETA: Wagshals is a butcher.
I don’t know if it’s too far for you, but the Giant in Wheaton had several geese for sale as of today.
I would try D’artagnan…they supply both restaurants and retail and have access to most game meats.
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Damn, you people have long memories. 
Up here, most major chain groceries stock a small number of frozen ones after Thanksgiving; when they’re gone, they’re gone.
Local butchers either stock or will order them.
Kinda. The fattiness of goose has been mentioned multiple times throughout this thread. I actually though Malcandra was trying to be funny.
Oh, I assumed Malcandra was being funny too.
Ok, that makes me feel better.
+1 to this. The Chinese and Korean supermarkets have all sorts of poultry and game, usually for a lot cheaper than WF or, shudder, what D’artagnan is going to cost you. I’ve been eating 2.99 lb lobster for a lot of this past week, thanks to the local super H-Mart. Is it as good as a lobster right there at Young’s Lobster Pound? Hell no, but it’s good enough. Their goose is probably similar. And just try to find at WF a duck with the head and feet still attached.
Sure do love the Hudson Valley or D’art fois gras that local restaurants serve though.
Our wild Canadian geese no longer go south. Or perhaps it is that geese from Canada consider this their south and ours go to Missouri.
The other day huge flocks of them were downed because of fog and freezing rain. Too bad you don’t live in MN and you probably, with a little effort, could have just gone out and picked one up.
Your recipe would have started with this instruction: First worm your goose. . .
Why would one want to eat goose when turkeys are far cheaper and 1000x less greasy?
Hijack: Where can you find real-thing foie gras?
You can get pate a lot of places but it’s always pork-liver or chicken-liver pate, IME.
In some cultures the grease is spread on bread, like butter.
Something new to try?
Hoity-toity grocery stores, delis, and liquor stores (like Spec’s downtown) will have actual lobes. Or you can mail order from places like Hudson valley fois gras or D’artangan. Hudsons has duck for between 90 and 115. Keep in mind, this is all going to be Duck liver, not goose. Goose seems to be hard to find in the US. Ebay looks like they have it but caveat emptor. You’ve got me why foie gras d’oie is very hard to find.
Or chests - like Vicks! (Trademark)