goose needs SV.
collect all the goose fat if you like it, and do the skin differently i.e. double pan'd w parchment in the Breville until crisp.
although the breast from the goose is 'dark' its delicious rare. make sure you get rid of those Br tendons.
personally I would not dream of conventionally roasting a goose.
of course, you might deconstruct one and put on stuffing ( 2 - 3 x amounts ) in a large pan and roast it that way
then the trimmings would make a stock ( ip'd ) which you would use for the stuffing that's under the goose parts you choose to
roast on top of the stuffing.
