Years ago, I had watched an episode of River Cottage, and Hugh Fearnley-Whittingstall dress out a goose and set the neck aside for a special treat. A stuffed goose neck sausage.
I have since found several recipes for this, from River Cottage and Darina Allen. Variations on the theme and method, but they all start by peeling the fatty skin back off the neck, taking care to keep it intact as one long 'tube'.
We've bought several geese from the butcher over the years (goose is always on the Christmas dinner menu), but none of them ever come whole, or with the neck. They're prettily dressed and wrapped, just like the Butterball turkey you pick up at your local grocery. So this was a real treat.