1. Start by making the stuffing: Place prunes, nectarines and red wine in a large mixing bowl, leave to soak for 3 to 4 hours. Add breadcrumbs, rice, almonds, apples, sage and orange rind to the wine mixture.
2. Melt butter in a large heavy-based frying pan and add onion. Cook until tender. Pour into the stuffing mixture and mix until well combined. Season well.
3. Wipe the goose inside and out, remove any fat from the cavity, season well. Stuff the neck end of the goose loosely with the stuffing.
4. Place the giblets, onion, carrot, bay leaf, peppercorns and water in a saucepan, and bring to the boil. Skim the scum from the surface, reduce heat and simmer gently for about 4 hours.
5. Truss the goose neatly and place on a rack in a roasting pan. Prick the lower legs, breast and sides of the bird, and roast it breast side up for 20 minutes at 200 ºC.
6. Remove the bird from the oven and turn it over onto its breast. Reduce the oven temperature to 170 ºC and roast for 2 hours. Turn the goose onto its back and roast, breast side up, for a further 1 to 1 1/4 hours. The bird is cooked sufficiently if the juices run clear when a skewer is inserted into the thickest part of the thigh. During cooking, pour off excess fat from the roasting pan several times.
7. When the goose is cooked, leave it in a warm oven, with the door open, for about 15 minutes before carving.
8. Now make the gravy: Strain off the giblet stock - it should measure about 600 ml. Skim off most of the fat from the juices in the roasting pan; then stir in the flour over a gentle heat. Add the measured stock gradually, then add the wine. Simmer, stirring, for about 10 minutes. Season and strain into a gravy boat. Serve with the goose and stuffing.