Well, wild goose and duck meat is a dark portion, so I'd treat it the same way I would turkey, to an extent. Leave the skin on and score it to let any fat out and add some tasty diamonds of skin later. Maybe hit it with a simple rub of herbs and S&P. I wouldn't go the traditional BBQ route with it. I've done duck before. A whole duck will run for about 6-7 hours and give up a boatload of rendered duck fat. Wild geese shouldn't be as fatty. Put in your probe thermometer and let it cook till it hits your target temp.