Remove giblets and neck from cavity, pull off any loose fat, and cut off the first 2 wing joints, if still attached, and reserve all. Wash goose, pat dry, and tie the legs together with kitchen twine. With a fork or sharp knife, prick the skin all over, season with salt and pepper, and set aside.
Put goose fat in a large skillet over medium-high heat, and render about 3 tablespoons of fat. Remove and discard remaining fat (or save for another use). Add giblets, wing pieces, neck, and chopped vegetables to pan. Saute until vegetables are browned, about 7 to 8 minutes, turning frequently. Sprinkle on flour, adjust heat to medium, and continue cooking, stirring often, until flour is lightly browned, 6 to 7 minutes.
Pour chicken stock and white wine into a Dutch oven large enough to hold the goose, and bring to a boil. Place goose, breast side down, on a rack covered with parchment and lower into stock. Add browned giblets and vegetables, parsley, apple peelings, cloves, bay leaf and thyme. Pour in enough water to almost fill the pot, and bring to a simmer. Whisk a cup of the simmering liquid into the skillet pan used to render the goose fat, and deglaze the pan. Scrape the thickened liquid back into the roasting pan. Cover pan and cook very gently, adjusting the heat if necessary, to keep it just simmering for 1 hour.
After 1 hour, turn the goose over, being careful not to break the skin. (A pair of rubber gloves is helpful when doing this). Poach goose for about 1 more hour, or until meat is tender when pierced with a fork. Turn off heat and finish immediately, later in the day, or the next day. Recipe may be done ahead to this point.
To finish immediately, preheat oven to 450 degrees F. Remove goose from liquid, drain, and place on a rack set in a shallow roasting pan, breast side up. Coat goose with 3 tablespoons reserved goose fat. Roast until skin is brown and crispy, about 30 minutes. Remove from oven, and allow to stand for 15 to 20 minutes before carving.
Meanwhile, skim grease from poaching liquid. Strain liquid through a fine sieve to remove any pieces of goose, vegetables, and seasonings. Discard pieces of goose, seasonings, and parchment paper. Puree vegetables in an electric blender or food processor, adding a little of the strained liquid, if necessary. Add pureed vegetables back to pan along with half of the strained liquid, about 6 cups. Boil quickly to reduce liquid by about half.
To the reduced liquid, add porcini mushrooms and their soaking liquid, cherries, Armagnac, and red currant jelly. Season sauce, to taste, with salt and pepper, and keep warm until needed.
To finish later, or the next day, let cool briefly uncovered, then cover pan and set in refrigerator. When ready to resume preparation, remove layer of congealed fat from liquid. Lift out goose and bring liquid to a boil over high heat. Reduce heat to a simmer, then reheat goose in stock for about 10 minutes while preheating oven. Proceed with recipe as above.
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