Goose is a fatty bird by nature and roasting it with the skin on keeps every gram. A 180g portion of roast goose with skin is about 500 calories and 40g of fat, compared to roast duck at roughly 400 for the same weight and a steamed chicken portion at 250. The meat underneath is good protein, around 35g per plate, but you cannot get to it without eating the skin unless you peel it off yourself.
The rice underneath is 300g steamed, about 390 calories, and the shop ladles goose drippings over it. That gravy is rendered fat mixed with soy and sugar, around 60 calories per spoonful. CFS lists goose rice at 970 for the plate, slightly under the average siu mei rice figure of 922 for the leaner meats but nearly the same as a char siu rice, because the fat in goose skin does the same job as the honey glaze on char siu.
For what it is, roast goose rice still beats baked pork chop rice (1,300) or a plate of salted fish chicken fried rice (1,400) at the same shop. It is an honest plate: real meat, real rice, no batter, no cheese. The lever you have is the skin. Peel it off half the pieces and you drop the plate to roughly 800. Order the leg (鵝髀) and it is more meat, less fat, than the breast pieces with the thick skin.