I've only tried this one with canadas but it's good....
skin goose
Make mixture of olive oil,salt,pepper,lots of chopped rosemary,challets and fresh ginger. When you are done with the mixture you are looking for a pretty viscous product. Coat the goose with the stuff. When coated the goose looks like it has a green coat on.
Cook at 500 for an hour or so (use a meat thermometer). Let rest for 10 minutes.
Carves up awesome and tastes like a mixture of beef and lamb. I know ...hard to believe but I've done dozens of honkers this way and they are fantastic.
Eventhough you have skinned the bird the smoke will be the only negative deal here the last 15 minutes or so of cooking so be prepared with a good oven hood or open windows.
Hot and fast is the key to excellent wild game cooking.
Rocket Red is right....rare.
I take mine out of the oven at 135 degrees.