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1
Turn the heat to medium-high under a casserole or deep skillet at least 12 inches across; a minute later, add the goose pieces, skin side down.
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2
Cook, rearranging the pieces now and then so that they brown evenly, until nicely browned and rendered of fat, 10 to 15 minutes.
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3
Sprinkle with salt and pepper and turn; brown for 2 or 3 minutes on the meat side.
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4
Remove the goose and pour off all but a tablespoon of the fat.
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5
If youre using it, cook the bacon in the same skillet over medium-high heat until brown and crisp all over, about 10 minutes.
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6
Add the onions, bay leaves, and thyme and cook, stirring occasionally and seasoning with salt and pepper, until the onions are softened, about 10 minutes.
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7
Add the dried fruit and cook for another minute or two, stirring occasionally.
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8
Add the wine and raise the heat to high; cook until the wine is reduced by about half, 5 minutes or so.
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9
Return the goose pieces to the skillet and turn the heat to very low.
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10
Cover and cook (the mixture should be bubbling, but barely) for at least 2 hours, turning only once or twice, until the goose is very tender.
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11
Add the vinegar, sliced fruit, and a good grinding of black pepper and cook, stirring occasionally, until the fruit is tender, 10 to 15 minutes.
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12
Taste and adjust the seasoning.
