1. season the ready-to-cook goose with pepper on the outside and inside.
Cook the stuffing. To do this, rinse the apples, remove the peel and dice. Cut the apricots into small bite-sized wedges. Fold in the raisins.
Fill the goose, close the opening with six toothpicks and tie with string. Put it in the roasting pan with the giblets and the neck, add 3/4 l of water and put it in the stove.
Cook for 120 minutes at 140 °C (circulating air). Now pour off all the fat. Again, add a little water for the undercooking so that the goose meat does not dry out. Now put the goose back in the oven at 220 °C for another half hour to 40 minutes. Finally, pour salted water over the goose and turn the heat up to maximum for a few minutes.
4. sauté diced onion, carrot slices and celery pieces. In another saucepan, caramelize sugar, then add orange juice. Bring to a boil and reduce thoroughly.
Then add the roasted vegetables. Then, from the roasting pan, add the resulting meat juices along with the neck and giblets. Simmer gently for half an hour. Then strain the sauce.
Serve the St. Martin’s goose with orange sauce traditionally with red cabbage and dumplings (most delicious with toasted almond flakes and melted butter).