Tie drumsticks to tail. Prick skin all over with fork. Place goose breast side up on rack in shallow roasting pan. Place a tent of aluminium foil loosely over goose during last hour to prevent excessive browning. Goose is done when drumstick meat feels very soft.
Place goose on heated platter.
Let stand 15 minutes for easier carving. Meanwhile, pour drippings from pan into bowl. Stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat.