Preheat the oven to 180ºC.
Cut the apples and onion. Remove the pits from the prunes. Chop the hazelnuts and put them together with the prunes, onion and apples.
Mix everything with 2 spoons of AOVE Castillo de Canena Reserva Familiar Picual. Fill the hollow of the goose with this mixture. We also put some sprigs of thyme and rosemary.
Put one and a half glasses of chicken stock, half a glass of brandy and the parsley leaf on the baking tray. Place the goose on top, breast side down. Season with salt and pepper and prick the goose several times with a fork (this helps the fat to escape).
Place in the oven. Roast for an hour and a half and then take out, turn over, drizzle with the broth from the baking tray, and roast for another hour and a half. When the goose is done, take it out and put it in another dish to rest.
Remove 2 large spoonfuls of the goose fat that has fallen into the tray and put it in a pan with 2 spoonfuls of flour. We make a paste without lumps.
We add poultry broth, plus broth from the tray (but without fat) that has the juice of the goose. Stir all the time. You can add to the sauce a little sweet wine or port, season with salt and pepper and add thyme or rosemary to taste.