If they aren't fertilized then I suggest using them in cooking. Take most of them but leave a few on the nest so she will keep going back to it. You can water test them for freshness because they have been out there awhile but they should all be fresh enough still. Goose egg shells are very thick and the eggs last a long time.
They are excellent in baking. Cakes and muffins stay moist longer. Some love them scrambled or as an omelet or fried. Any way you would use chicken eggs you can use duck or goose. The only differences really are the size and the texture. The texture is more likely to be noticed using them fried. They are a bit different then chicken. Some don't like them and some prefer them over chicken. Just to your own taste. Baking they are superior. Most bakers and cooks agree on this. I have a neighbor who was trained as a professional chef. He loves baking with them and prefers them as do I.
The size is the main thing when using them in baking that you need to watch. I suggest measuring your goose egg and use accordingly. Usually 1 goose egg equal about 3 chicken. Sometimes less, sometimes more. Recipes call for large chicken eggs so here are the numbers for that size. Chicken eggs measure out to about 1/4 cup per egg. There are about 6 or 7 chicken egg whites in a cup and 12 to 14 chicken egg yolks in 1 cup.
Goose and duck eggs are more nutritious then chicken in just about every way. The down side is they are much higher in cholesterol.