1. for the filling, cut the bread without crust into 1 cm cubes and place in a sufficiently large bowl. Peel and finely dice the shallots. Peel the garlic and press it through the press. Halve chili peppers lengthwise, remove seeds and chop finely. Pluck off coriander leaves and chop finely.
2. melt butter in saucepan, sauté shallots in it for 1 minute until translucent. Add milk, season with salt and pepper and pour on bread. Fold in coriander, ginger, chili, eggs, egg yolks and bread crumbs well. Cover the farce with a wet dish and cook for half an hour to swell.
Prepare the goose: Cut off neck and cut into small pieces. Cut the goose fat and rump into small pieces. Set aside the stomach and heart, use the liver for other purposes.
Rub goose inside and out with salt and pepper, fill with bread stuffing, plug openings with wooden sticks and tie with spaghetti. Place the goose in a pan with the breast facing upwards, add the neck, heart and gizzard. Pour 500 ml of water.
For the sauce, mix chicken stock with soy sauce, season with salt , pepper and a pinch of sugar. While roasting, pour the stock over the goose little by little. 6.
Roast the goose in the heated oven on the lowest shelf for 2 1/2 hours at 180 degrees. Transfer the goose, breast side up, to a baking tray and continue roasting for 30 minutes.
7. pour the roast stock from the pan of juices through a sieve into a bowl.
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