For the filling, cut the apricots into small pieces and soak in orange juice. Rinse the apples, remove the peel and cut into pieces. Mix bread, orange peel and cinnamon. Add apples and soaked apricots. Mix everything.
Rinse the goose and rub it dry. Season inside with salt, pepper and marjoram. Shape the stuffing into the belly cavity and close the opening with wooden skewers or string. Preheat the oven (E- kitchen stove 250 °C , gas level 5, convection oven 225 °C ). Rub the goose with salt on the outside and put it in the oven on the roasting rack with the fat pan underneath. After 20 minutes, reduce the temperature (E- oven 150 °C , gas mark I, convection oven 120 °C ). Pour half of the clear soup into the fat pan.
The goose must roast for about 4 hours. Every hour add a little bit of hot clear soup.
After 3 hours, prick the legs at the top with a fork to allow the fat to escape. Rinse the figs, cut them in half and gently steam them in butter in a frying pan for about 4 minutes until soft. Add honey and juice of one lemon and boil everything together to syrup on low heat. Keep warm in the frying pan.
Keep the goose warm in the oven. Pour the meat juice through a sieve into a saucepan and degrease thoroughly. Pour red wine into the fat pan and dissolve the roasting substances. Add to the stock form and cook open a little bit. Mix in the sour cream and thicken the sauce with dark sauce thickener.
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