Technical Stages :

• Remove as much fat from the goose as possible.
• Insert the onion, spiked with the cloves, and the orange inside the belly of the goose.
• brider the opening at the bottom of the belly. Rub the skin with salt and pepper and prick with a fork so that the fat will leak out while cooking.
• Put the goose on its back in a large roasting pan.
• Pour half of the cider in it, all of the duck stock and put in the bottom part of the oven preheated at 230°C or 446°F.
• Cook for 15 minutes. Baste the goose with the remaining cider and lower the temperature to 180°C or 356°F.
• Bake for about 3 hours, removing the fat as it accumulates in the pan. 30 minutes before the end, turn the goose to brown the wish bone side.
• Baste from time to time with the cider.
• Take out of the oven, transfer the goose onto a metal serving dish and keep warm in front of the oven. Let the juices sit for 10 minutes and skim the fat with a ladle.
• Pour the stock in a pot and quickly bring to a boiling point, let it reduce until thick, but not too thick.
• Heat up the calvados in a ladle, flambé it and pour over the goose.
• Serve the goose with potato chips, thick bacon slices (fried in a pan without any other fat than its own), watercress and small oranges cut in two.
• Serve the sauce on the side, in a warm saucepan.