Thaw the goose and remove the offal, which can be used for other dishes. To degrease prick the goose and push it into the pipe at 200 degrees on the grillage - it is essential to place a collecting tray underneath! After 30-45 minutes, take the goose and the collecting tray out of the oven and let them cool down. The collected fat is no longer needed.
For the filling, remove the seeds from the apples and plums and cut into wedges. Peel the mandarins and cut into small pieces. Chop the chestnuts if necessary.
Mix the apples, plums, tangerines, chestnuts and eggs and season with a dash of red wine, a little cinnamon, honey, nutmeg, salt and pepper. Fill up with bread cubes and mix until there is no more juice.
Rub the goose well inside and out with salt, pepper and paprika. The best way to do this is to mix the spices with a little oil to form a paste.
Now stuff the filling into the goose and sew up the opening. Place the goose in a roasting pan and pour the dissolved stock over it. Mix wine and orange juice with the broth as you feel, then season with rosemary and marjoram.
Put the goose in the oven and let it roast at 180 degrees for about 2 hours. Pour red wine over and over again.
After 2 hours, turn the goose and fry for another 2 hours. Gradually reduce the heat and continue pouring red wine over it. How much you want to reduce depends on your goose and, above all, on the oven. At home I go down to almost 100 ° C, but only to 140 ° C at a friend`s oven. It is only important that the goose is nice and brown at the end and the skin is crispy.
Brush occasionally with honey.
Half an hour before the goose is ready, turn one last time, place the bacon over the goose and glaze with honey.
The goose can also be wonderfully prepared the evening before - just leave it in the oven for an hour less and make up for this hour the next day, just before the guests arrive.
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