First off, I believe that skinning or pulling the breasts off a goose
is sacrilege!
You lose much of the moisture and fabulous flavors if the bird isn't
cooked in its skin.
My favorite method is to sprinkle the cavity liberally with sage and
garlic.
Then I place a whole orange (unpeeled) into the cavity. Then
place the bird BREAST DOWN in a roasting pan and pour enough chardonnay
wine into the pan to about 3/4 inch deep.
Place in oven, covered, at 300 degrees for two hours. If the
bird is a bird-of-the-year, the meat will be loose from the bones.
If older, it will take another 30-60 minutes to loosen the meat.
Serve with a smirk and wait for the raves of gustatory appreciation!