Orange sauce for goose I've been to this wonderful Chinese place where they served goose in orange sauce/gravy.
I've been looking for a recipe for it all over the Internet, but everything I found looked pretty far from it. 

The main difference was that they served the goose with unpeeled orange quarters (more like 8th's of oranges, unpeeled) on it, along with the sauce, which was what made the flavor so special. Sometimes there were even seeds on it; that's how raw it was (although it was hot and steamy).

I don't really care about what to do with the goose, I just want to know how to make that sauce. 

This is what I'm looking for; you can see that the oranges themselves:
I would make it with a duck demi-glace or some simmered down duck stock, juice from a bitter orange, and perhaps a bit of Grand Marnier or other orange liquer. If you're looking for a Chinese influence, you could simmer it with a star anise or two.

There are any number of duck a l'orange recipes online (duck and goose are fairly similar flavour wise) if you need inspiration.