Skim any remaining fat from the roasting pan, or remove it through a gravy separator. Scrape the browned pan drippings into a saucepan. Add the shallots, ½cup of the stock, the Madeira, and the peppercorns. Simmer over low heat for 5 minutes.
Mix the cornstarch with the remaining ¼cup chicken stock until smooth. Slowly drizzle this into the sauce, stirring rapidly. Add the salt, pepper, and gravy enricher. Stir, and simmer another 5 minutes. Serve hot, with the goose.