The most important thing in this recipe is marinating the goose. Very simple, but long. In fact, we soaked at night goose in salt water (the salt from the meat will become softer, and the water juicy). Take container and dilute salt in water at the rate of 1 tablespoon salt to 1 liter of water. I had Adygei salt with herbs, but you can use any.

Put the goose in a container of brine and presses the pressure that he was completely in the liquid (in the role of the press is specially brought from the Black sea stone). And sent a bowl overnight in the refrigerator.

Cut from the inner part of goose fat. Make an incision in the neck area and pushes the skin from the meat in the breast area, this "pocket" paving cut the fat to the breast after baking was juicy. There also put the garlic.

Cut the potatoes into wedges, but not too small, sprinkle with salt and pepper, I also sprinkled a little dried dill and mix with prunes.

Stuffed with goose potatoes, prunes, but not tight - it's important to leave space for air. Pepper, BUT NOT SALT (the goose had already absorbed the salt from the brine). Sprinkle with seasonings which you like. Next, wrap the goose in foil and sent in preheated to 180 degrees oven and bake at this temperature for 3 hours. If the goose is large, the time should be increased. Check for readiness with a fork - if soft, then remove the foil and leave for another 10-15 minutes in order for the goose has acquired a beautiful Golden hue, and pull out.

Voila! Bon appetit!!!