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1
Turn heat to medium-high under a casserole or deep skillet, at least 12 inches across.
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2
A minute later, add goose pieces, skin side down.
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3
Cook, adjusting heat so the skin doesn't scorch and rotating pieces until skin side is browned and rendered of fat, 10 to 15 minutes.
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4
Turn, then sprinkle skin side with salt and pepper, and brown 2 or 3 minutes on the meat side.
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5
Remove goose, and pour off all but 1 tablespoon fat.
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6
Add bacon to the skillet, if desired, and cook until brown and crisp, about 10 minutes.
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7
Add onions, bay leaves and thyme, and cook, stirring occasionally, and seasoning with salt and pepper, until onions are soft, about 10 minutes.
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8
Add dried fruit, and cook a minute or 2 more, stirring occasionally.
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9
Add wine, and raise heat to high.
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10
Cook until wine is reduced by half, about 5 minutes.
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11
Return goose to skillet, and turn heat to very low.
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12
Cover, and cook (the mixture should be barely bubbling) for at least 2 hours, turning once or twice, until goose is very tender.
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13
Add vinegar, sliced fruit and a good grinding of black pepper, and cook, stirring occasionally, until fruit is tender, 10 to 15 minutes.
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14
Taste, and adjust seasonings Serve with crusty bread or over lightly buttered noodles.
