Prepare the Stuffing: In a bowl, combine Dried Prunes and Armagnac. Let soak for 15 minutes.
Melt Butter in a pan and sauté Onion until softened. Add Apples and cook for 5 minutes.
Combine the prune mixture, sautéed onion and apples, Breadcrumbs, Sage, and Thyme in a bowl.
Stuff the Goose with the prepared Stuffing.
Place the Goose in a roasting pan and roast for approximately 3-4 hours, basting occasionally with pan juices. Internal temperature should reach 165°F (74°C).
Remove Goose from oven and let rest for 15 minutes before carving.
Prepare the Gravy: Whisk Flour into Goose Stock in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
Stir in Red Wine and season to taste. Serve with the carved Goose.
