How to cook
Braise the chopped goose innards with the chopped onions, leeks and mushrooms in a little oil. Then add the chopped bacon and bulgur/rice.
Stir well, pour in about 2/5 cup (100 ml) warm water and season with a little soy sauce and the spices. Once the bulgur swells, remove from the stove and add the finely chopped pickles.
Fill the goose with the filling and sew it closed. Put it to boil in a pot of water for about 15 min. Then transfer it to an oiled tray, smear with a little diluted in oil paprika, top off with water and cover the tray with foil.
Bake the stuffed goose about 2 hours in a moderate oven.