Peel, Core and chop the apples.
Heat the butter in a large skillet and saute the apples until lightly browned.
Add the sugar, cinnamon and breadcrumbs and cook, stirring, for 2 minutes.
Dry the goose thoroughly inside and out and sprinkle the cavity with salt.
Stuff the goose with the apple mixture and truss.
Prick! the skin of the goose or ducks all over with a fork to allow the fat to drain off while cooking.
Place the goose on a rack in a roasting pan and roast breast side up in a preheated 400° oven for 15 minutes.
Reduce the heat to 350°, turn the bird on its side and roast 50 minutes to 1 hour.
Turn the bird onto the other side and roast another 50 minutes to 1 hour.
Turn breast side up for the last 15 minutes roasting time.
It will take 2 1/4 to 21/2 hours total time for the goose to cook.
The ducks will be done in about 1 1/2 hours.
Follow the same procedure for roasting the ducks but roast on each side 30 minutes only.
Place the goose on a serving platter, remove trussing strings and let stand 10 to 15 minutes before carving.