I recieved some geese from a hunter friend and am attempting confit from the legs. Plucked, eviscerated and skinned, then salted for 24 hours, now the legs are cooking in fat. Problem is they don't have a pleasant aroma. I have no reason to think they spoiled but it is wild game and my first time so not sure what they should smell like. Breasts seem fine. Anyone with any experience with wild geese confit?