Put the peppercorns, salt, sugar and the granulated broth in a mortar and finely crush everything. Wash the goose, pluck out the fat and rub the goose generously inside and out with the spice mixture.
Chop the apricots, pears, apples, onions, carrots, oranges, celery, parsley and mugwort, mix with 1 tablespoon of the spice mixture and stuff the goose with it.
Tie the legs together and place the goose breast down in the oven on the wire rack. Slide the drip pan with the chopped up soup greens underneath and pour a large cup of water into it.
Fry for 3 hours at 120 ° C hot air (for 5 kg 2 hours at 130 ° C, 4 kg 1 hour at 140 ° C). Then 1 hour at 150 ° C hot air (possibly also increase the temperature or grill briefly), because after 4 hours the back of the goose should be nice and brown. Now turn the bird. It is best to tackle it with gloves and just turn it.
Further frying: 1 hour at 150 ° C hot air and 1 hour at 130 ° C convection grilling or normal grilling. The last hour is for the goose to get a nice tan, a bit of freestyle is required here and you have to watch it carefully.
Place the goose on a board, cut deeply into the legs and fold down. Make 2 longitudinal incisions along the sternum and, with a little extra help, detach the breast. Cut off the wings, cut off the legs, peel off the rest of the meat, arrange and do not forget to snack. The filling is enough.
If you have enough red cabbage or sauerkraut with the goose, remember to use a tablespoon of goose fat with the respective cabbage.
About the sauce: since there is not much sauce with this variant, I always cheat a little. I use ready-made goose stock and a touch of powdered sauce for poultry sauce. After 5 hours of cooking, I pour the contents of the drip pan through a sieve, skim off the fat, smear the vegetables into the sauce and mix with the stock, sauce powder, sauce thickener and spices as desired.
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