Finely chopping in a kitchen pestle 10g of cumin, coriander, peppercorn and 4g of sea salt.
Cut the wings, leaving only a "shoulders".
Goose sprinkle with a mixture of crushed spices and thoroughly rubbed into the skin.
Bottom of fireproof dish with high edges spread with goose fat.
Prepare the filling:
Five apples cut into cubes and mix with raisins, prunes and dried apricots.
Stuffing the goose with the mixture, not tightly.
Bandage legs with cord.
Put in the oven preheated to 190c.
Half an hour later pour goose with it juice.
Put back for another half hour.
Take out goose and pour fat in separate baking form.
Goose pours with wine and put it in the oven for the next half an hour.
In the form with fat put shallots onions, garlic cloves directly into the husk, quotas of potatoes.
Sprinkle with salt and cumin, stir and put in the oven.
Prick apples and pears in several places with a fork and lay around the goose.
Put back in oven.
After some time, pour the goose with it juice.
Three-kilogram goose should bake 3 hours in total.