Preheat the oven (210 degrees). Wash the goose, season the inside and outside with salt, pepper and half of the mugwort. Peel the apples and cut into wedges. Mix with onions, plums and remaining mugwort. Stuff into the goose and sew up.
Place the goose breast down in the roasting pan. Pour 350 ml of boiling water. Cover and cook in the oven (lid or aluminum foil) for 45 minutes. Place the goose on the wire rack and roast for 2 hours. Brush it with grease from time to time (if necessary prick the skin with a fork.) When the back is colored, the goose is turned.
Remove the goose, pour off the sauce in a saucepan, degrease, season to taste and thicken with cornstarch. To make the goose crispy, you can brush it with salted water shortly before the end of the roasting time and fry it briefly at high top heat (230 degrees).
Before serving, wrap the leg ends in aluminum foil, cut the breast meat diagonally and sprinkle the goose with fresh herbs.
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