A Joceline Dimbleby recipe I cooked two years ago and have passed onto friends as an all time favourite -

Glazed goose wirh apples, ginger and green chillies.

The important thing is to remember to remove any obvious lumps of fat and to roast breast-side down on a rack in a large roasting pan.
Place the pieces of goose fat on top and cover the dish with foil.
Heat the ovewn to 180degrees c and cook for 20mins per 500g

There is nothing nicer IMHO than potatoes roasted in goose grease and absoltely nothing worse than the rancid stuff my grandmother kept in a jar for years as a medicinal rub and cure-all.