The day before, remove the legs, wings and back from the goose (or have your butcher help you with this).
Place the crown in the brine and put in the fridge overnight. Generously salt the legs and place in a container in the fridge overnight.
Put all the bones, wings and back and any other fatty trimmings onto a metal tray and roast in the oven on a low temperature (110-115°C) for 1-1.5 hours, to render the fat. Pour the fat off into a container every 20 minutes (this will be used to cook your goose legs and roast potatoes the next day).
Remove the bones and trimmings from the oven, allow to cool and place in a large heavy-based saucepan with some thyme and 2 cloves of garlic. Cover with cold water, bring to the boil, skimming off excess fat regularly and simmer for four to six hours. The resulting stock can be used to deglaze your roasting tray to make your gravy.
The next day, rinse the salt from your goose legs, lightly brown in a hot frying pan, skin-side down. Place the legs in a saucepan, just big enough to hold them and cover with the goose fat and top up with vegetable oil if required just enough to cover the legs.
Add a few sprigs of thyme, two black pepper corns, one star anise and two garlic cloves. Bring up to a very gentle simmer, cover and cook until tender (1.5-2.5 hours). When cooked, allow to rest in the fat and warm up when required.
For the goose crown, pre-heat the oven to 230°C, score the skin and place on a roasting tray on a bed of the thyme, garlic, star anise and orange zest. Season well with salt and pepper and cook in the oven for 10 to 15 minutes (or until cooked to your liking).
Remove from the oven and tray and place on a warmed plate, cover with foil and leave to rest for the same amount of time.
Meanwhile drain any excess fat off the tray, keeping the roasting juices and place on a gas flame to make your gravy. Add the giblets and lightly fry on the tray for a few minutes. Add 1 tbsp of red wine vinegar and allow to evaporate. Add half a bottle of red wine and reduce to half a tbsp. Add the goose stock and reduce by half or to your desired consistency. At the same time, warm up your confit legs in the saucepan.
Serve the carved breast and legs of the goose with your favourite trimmings — I like to serve this with chestnut stuffing, bread sauce and stewed celeriac, apple and onion.