Canada geese are essentially big ducks with one exception: They are often really really old. (tough) The way you tell is 1) if you are lucky enough to get a banded bird, 2) look at the beak and feet -- the older the bird the more beat up they'll be, and 3) the best way, feel the keel bone (which separates the two sides of the breast). If the keel is soft, you have a young goose.
Young geese I recommend roasting whole like a domestic goose (you do pluck them, right?)
Old geese I recommend separating into pieces.
Breasts, you slice 1/4 inch thick, put between two pieces of wax paper and pound thin. Dredge in flour and fry in hot oil (bacon fat is nice) for only a minute or two. Serve with sauce of your choice. I recommend a really good mustard. Goes well with rice or egg noodles.
Legs and wings I coat in salt and thyme and let rest a day or two, then rub the salt/thyme off and submerge in fat (goose fat is best, but you could use anything) cook SLOWLY (no bubbles!) for 2-4 hours. You can put the whole thing in the oven at 300 and walk away. They're done when you can put a skewer in them with little resistance. It takes a lot of fat to do this, but you can reuse it and the resulting legs/wings are AWESOME! You can use the finished legs in pasta (take the meat off the bone) or you can then sear the outsides over very high heat in a pan just to crisp the outside and serve.
It's a bit of work but trust me - you will thank me if you end up doing this!
I love all of God's creatures, properly prepared.