Though it is entirely dark meat, rich, moist goose is not the least bit gamy tasting. The bird is quite fatty, though, releasing a quart or more of fat into the pan as it cooks. One consolation: The fat is concentrated in the skin, while the meat itself is quite lean.
Choosing a goose
There is a great deal of skin, fat, and bones in proportion to meat on these birds, so always buy the largest goose you can find. When preparing, run your fingers between the fat and the meat before cooking. Also, prick the skin all over with a sharp-tined fork. This helps excess fat melt better and drain away during cooking.
To roast a goose
Cook the bird in a 375F oven for 45 minutes. Then, increase the temperature to 400F and continue cooking until the juices run clear and the thigh meat registers 175F to 180F on an instant-read thermometer (for a whole goose) or the center is still slightly pink (for the breast), about 12 to 15 minutes per pound. Put a little water in the bottom of the roasting pan. This helps draw the fat out of the bird and creates steam, which keeps the skin from browning too quickly.
** Asian Recipes