1. Take the goose out of the fridge 1 hour before cooking and remove the giblets and neck from the cavity. Discard the kidney and set the rest aside for later. Trim away the excess fat and skin from around the neck. Put the goose on a rack in the sink and pour over a kettle of boiling water, then leave it to dry.
2. Preheat the oven to 200 ̊C, gas mark 6. Stuff the cavity with the bay leaves, orange and cinnamon stick. Prick the skin with a sharp skewer and season all over with 2 tbsp sea salt flakes. Put the carrots, celery, onion and herbs in a large, deep roasting tin with the giblets and neck. Set a rack over the top and place the goose, breast-side down, on it. Pour 200ml cold water into the tin and roast for 30 minutes.
3. Spoon off the excess fat (you might need someone to help you) and reduce the oven temperature to 180 ̊C, gas mark 4. Roast for at least 45 minutes, until the goose is thoroughly cooked. (Check by pushing a meat thermometer into the thickest part of the thigh: it should read 70 C and the juices should run clear.)
4. Meanwhile, for the glaze, put all the ingredients in a small pan and gently melt together until syrupy. Take the goose out of the oven and turn it the right way up. Brush the glaze over the bird, then sprinkle over the remaining 1 tbsp sea salt; return to the oven for 10 minutes. Carefully transfer the goose to a platter and leave to rest, lightly covered with foil, for at least 1 hour.
5. For the gravy, keep the vegetables, goose neck and herbs in the roasting tin but remove the giblets. Spoon off all but 2 tbsp of the remaining fat (reserve the excess for your stuffing and roasties). Put the roasting tin on a medium heat and add the flour. Stir well, cooking for a minute, until you have a paste in the bottom of the tin. Add the vermouth and let it bubble down as you stir. Add the stock and 250ml water, then simmer for 5-10 minutes to a light gravy. Season and strain through a sieve into a pan, reheating to serve with the carved goose.