I love duck and goose and find that their dark, rich meat makes
an ideal foil for a variety of hearty wines. If you're looking
for a red, Pinot Noir is a natural, but Rhones and Northeastern
Italian reds also work well, especially with a bit of age.
Rich, slightly sweet whites also sing a pretty tune with duck or
goose - try very good Vouvray (demisec or moelleux), Alsatian
Gewurztraminer or just about any good Riesling.