Roasted Goose with Port Wine Cherry Sauce

Preheat the oven to 350 degrees F (175 degrees C).

Prick goose skin all over using a fork; do not go into the meat, just through the skin. Season goose, inside and out, with sea salt. Stuff orange, lemon, and apple into cavity; tie wings behind bird with cooking twine. Place goose breast-side-down into a roasting pan; fill pan with 1/2-inch water.

Bake in the preheated oven for 45 minutes; remove from oven. Flip goose breast-side-up; prick skin with a fork. Add water to bring level back to 1/2-inch. Continue to cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone but not touching, reads 170 degrees F (75 degrees C), about 2 hours. Remove from the oven; cover loosely with aluminum foil to rest.

Remove 2 tablespoons goose fat from roasting pan; transfer to a small saucepan and heat over medium heat. Stir in cherries; cook until cherries softened and begin to release their juice, about 10 minutes. Stir in port wine; bring to a boil over high heat. Boil for 2 minutes, then stir in chicken stock, green onion, sugar, ginger, and soy sauce. Return to a boil, then reduce heat to medium, and simmer until sauce has reduced by half, or to your desired consistency, about 10 minutes. Serve goose with sauce.