What does goose taste like?

I cut diamonds into the skin and pricked a bunch of small holes to drain the fat while it cooks, then seasoned it with salt and pepper and trussed it. Roasted it at 350 for a while, occasionally draining the fat off the pan since I read that oven flare ups are pretty common with goose.

Overall we were very happy with the results. Given how simple the prep was it came out quite moist and flavorful (also lots of tasty goose fat for other applications). My only gripe was that the skin wasn't crispy at all. I've never roasted a turkey before so I can't compare the yield. The goose fed 6 people comfortably with no leftovers, if that helps.