Fry onions, ginger, bay leaves, and nutmeg in half the goose fat until golden-brown.
Make a stock by browning the goose neck and giblets in fat, then simmering in 2 litres of water.
Combine the onion mixture with cooked barley, zest, eggs, prunes, herbs, apple, and livers.
Mix the chopped sage and rosemary with several teaspoons of salt.
Preheat the oven to 200°C.
Stuff the goose with the mixture, oil the skin, rub with herb salt, and roast until clear juices run.
Remove the goose from the tray and let it rest under cover.
Whisk flour into 2 tablespoons of tray fat, add Madeira and port, then stir in 1.5 litres of stock.