Thaw goose 2 or 3 days in refrigerator. Remove giblets, also remove any large pieces of fat from inside the goose. Rinse with cold water, drain.Dice the fruit, combine with orange juice in a small bowl. Let stand for about 30 minutes.Combine bread and spices in a large bowl. Pour fruit mixture over, toss until evenly moistened (mixture may seem somewhat dry).Stuff about 1 cup of the fruit dressing in neck cavity, fold skin over and hold in place with wing tip or skewers.Stuff remaining dressing into the body cavity. Close vent with skewers or sew with needle and thread.Place the goose on a rack in a shallow pan, prick with two tined fork in fatty areas around legs and wings. Do not cover, do not add water.Roast in slow oven (325 F) for 1 hour. Remove accumulated fat from pan. Drain fat twice more, roasting the goose 3 hours in all. Brush the goose with apricot brandy, roast 30 minutes longer, brushing with apricot brandy every 10 minutes. Remove to heated platter. To serve, carve breast into thin slices and separate drumsticks and thighs at joints. Garnish the platter with chicory and red grapes, if you wish.Giblet Gravy:Cook neck, gizzard, and heart in salted water in a small saucepan (with celery tops, if you wish), for 2 hours, or until tender. Add liver, cook 15 minutes longer. Drain, adding water if needed to make 2 cups. Dice meat, discard bone and gristle. Measure ¼ cup of drippings from the roasting pan into a medium sized saucepan, stir in 1/4 cup of sifted all purpose flour until blended. Stir in 2 cups broth, cook and stir until mixture thickens and boils for 1 minute. Stir in diced meat and 1 tablespoon chopped parsley. Add sat and pepper to taste.