Add the wine, fresh ginger, olive oil, pepper, 4 cloves garlic and sliced onions to a large bowl and toss well. Add goose, cover and leave in fridge, turning goose once a day, for 2 days.
Remove goose from marinade. Leave at room temperature for 2 hours.
Prepare a roasting pan with a rack. Add ground ginger, 3 bay leaves and 2 cups water.
Pat dry, and rub goose with salt and pepper.
Heat roasting pan on low heat until water is simmering. Place goose on rack. Cover pan tightly with foil. Steam goose on low for 45 minutes.
Preheat the oven to 375 degrees F.
Uncover roasting pan and remove and reserve fat in the pan. Clean pan and place goose on the rack.
Bake goose until legs can be detached by hand, about 1 hour 30 minutes. Remove breasts and legs. Increase the oven to 400 degrees F.
Chop carcass. Add to simmering chicken stock in a large stockpot with peppercorns, whole onions, 6 cloves garlic and remaining 3 bay leaves. Cook for 3 hours. Skim regularly. Strain and reduce to 2 cups.
Add the potatoes, rutabaga and turnips to a large pot of simmering salted water. Cook until tender.
Add the goose fat to a roasting pan, then add the vegetables, shallots and remaining 8 cloves garlic and roast, turning occasionally, until golden brown. Remove vegetables from fat and keep hot.
Reheat the goose and keep warm with vegetables.
Make blood orange sauce: Zest 2 blood oranges. Cut away the remaining white pith, then cut the segments free from the membranes. Juice the remaining blood orange.
Add cassis syrup and 1/2 cup blood orange juice to a saucepan. Cook until syrupy and lightly golden, then add limoncello. Add the goose stock and butter. Add blood orange sections at last minute.
Carve goose, place on a platter and garnish with vegetables and blood orange sauce.
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