1 cup dried apricots, halved
2 cups dried prunes, halved
1/2 cup Madeira wine
1 goose 12 pounds
juice of 1 orange
2 tart apples
grated zest of 1 orange
salt and pepper to taste
dash paprika
8 slices bacon
1 1/4 cups Wild Goose Sauce recipe below

Place apricots and prunes in mixing bowl. Add Madeira. Mix and
set aside.
Preheat oven to 325F. Rinse goose and pat dry. Prick all over with fork. Rub inside and out with orange juice. Add apples and orange zest to apricots and prunes. Sprinkle goose inside and out with salt, pepper and paprika. Stuff cavity with fruit. Skeweropening closed. Lay bacon slices across breast. Place goose, breast side up, in shallow roasting pan. Roast for 1 1/2 hours, removingaccumulated fat every 30 minutes. Remove bacon and roast for 1 hour more, removing fat after 30 minutes. Remove from oven. Let stand
20 minutes before carving.
Make sauce:

pan drippings from roasted goose
2 green onions, chopped
3/4 cup chicken stock
1/2 cup Madeira wine
1 tbsp. peppercorns, slightly crushed
1 tsp. cornstarch
salt and fresh ground pepper to taste

Scrape brown pan drippings into saucepan. Add green onions, 1/2 cup stock, Madeira and peppercorns. Simmer 5 minutes. Mix cornstarch with remaining 1/4 cup stock until smooth. Slowly drizzle into sauce, stirring rapidly. Add salt and pepper. Stir, simmer 5 minutes. Serve over goose.

Drooooooooooooooooools...