If you've never roasted a goose before, then make sure you use a deep pan, at least a couple inches deep and use a v-rack to keep it out of the all the fat that will be rendered out of the bird. Don't use a non-stick pan if you plan on a pan gravy.

Preheat oven to 400. While oven is preheating, prep the goose. Remove all the packaged innards. Cut the neck into small chunks and put it in the bottom of the pan along with some onion and carrot pieces.

Use a fork to pierce the skin but try to minimize piercing the meat. The holes will help the fat to render and make for a crisper skin. Season, stuff loosely with quartered onions and celery. Bind legs with cooking twine.

Start roasting the bird at 400 for half an hour, then reduce to 325. You're looking for an internal temp of 165 at the thigh, which will carryover cook to 170-175 while resting.

With the goose out of the pan resting under a loose foil tent, drain the fat from the pan, remove the neck and vegatables. Make a roux with 1/4 cup of the fat with 1/3 cup all purpose flour. The roux should be ready in a bout 3 minutes, light brown and smelling slightly nutty.

WIth the pan on a stove top, deglaze the pan with a cup of white wine and a half cup of port, scraping up the brown crap in the pan. Add the pan wine mix to the roux and wisk till its thick enough.