Cut off goose head and discard. Detach neck, feet and wing bones, divide into 1 cm pieces and save for the sauce.
If necessary, burn off any quills remaining in the skin using a soldering iron. Gut the goose and keep the neck gland and liver for the sauce.
In a frying pan, brown the goose bones over medium heat.
Once they are lightly browned, add the neck gland and liver and brown them as well. When the whole has a nice color, extinguish with white wine, and simmer the liquid until it caramelizes. Then add a little water and cook over medium heat until a consistent and strong sauce is obtained. Add the curry, simmer for another five minutes and strain. Reduce the gravy obtained and provided that necessary – add salt.
Peel the onions, cut them in half and keep them.
Break open coconuts and separate flesh from husk.
Remove skin from coconut pieces. Soak coconut pieces in lukewarm water and strain through juicer. Strain and keep. Apple mousse: core apples and cut into eighths. Juice apples and pour liquid into a tall, narrow container.
Beat egg whites and mix with salt. Cover the bottom of an oven tray with coarse salt, then add the goose and cover with the remaining salt. Place the goose in the oven for one hour at 2