Swamp said it first, or go to the cooking forums.
Give this a try....

First off,DO NOT OVER COOKas the meat will dry out. I roast at 300 degrees to just pink. You can either cover it with bacon or a rub. I personally don`t stuff the birds as it tends to draw out and soak up excess blood from the rest of the body.
Another way is to pluck the breast, leaving skin on and cut the rib bones just under the breast plate. This will leave you the two breasts still on the bone. You can roast the same as above. If it is a smaller goose, this will make a nice little package(roast) with little waste as there is not a lot of meat on the rest of the body.
Another way is the pluck breast, leave skin on, but filet off breat plate so both breast as are still attached. Roll this up( stuffed or not), tie off, and roast.

Ron