Does anyone who has ever roasted a goose have any goose roasting tips?

So I’m roasting a goose. I have a trusted cookbook. It said to pluck out any remaining quills, scald the goose in boiling water, and leave uncovered in the refrigerator to dry the skin so that it squeezes out the fat and gives crispy skin. I have done this, but what qualifies as a quill? I plucked out some large feather roots that I could find, but there are literally hundreds, if not thousands of tiny hairlike feathers that I couldn’t begin to pluck out. Are these going to cause a problem?

It also said to pull off any fat around the openings, I now have a ball of goose fat bigger than my fist, but with some tiny bits of skin, meat, what have you in it. Apparently goose fat is great for frying potatoes. Should I melt down the fat, strain it, and then store it a couple of days to use later, or throw it away and only use the fat from the roasting pan?