Add some goose fat to a large pot or casserole and melt on medium heat.
Cut/hack the goose bits into pieces, add to the pot and roast until browned.
Cut the vegetables and onion in pieces, slightly crush 2 cloves of garlic, and add to the pot and let brown.
In a separate pot, add powdered sugar and let caramelize on medium heat (not high!). Add the tomato paste and deglaze with red wine. Keep adding red wine until the caramel is dissolved.
In the pot with the vegetables, add dates, the caramel-red wine-mix, and the goose stock. Cook on low heat for 1 hour.
Afterwards, pour into another pot through a strainer to remove all pieces and then reduce by half on medium heat.
Dissolve the corn starch in bit of water, and add to the sauce. Don't add the corn starch dircetly to the sauce, this will result in clumps. Turn up the heat and bring to a boil to thicken the sauce. Add the mugwort, ginger, orange peel, and the remaining crushed garlic clove to a tea strainer / empty tea bag and leave in the sauce for about 15 minutes.
Before serving, add cold butter to the sauce and add salt and pepper if needed.
