Put the giblets — minus the liver — into a large pan with 1 tbsp of the goose fat. Add the onion, celery and carrot and cook, stirring occasionally until golden.
Add 1.7 litres (3 pints) cold water and bring to the boil, skimming the fat from the surface. Add the herbs and juniper berries. Simmer for 1 hour, then strain — you should have about 600ml (1 pint) of stock.
Meanwhile, pour off (and reserve) all but 3 tbsp of the goose fat remaining in the goose roasting tin. Add the flour to the tin and stir over a low heat to make a smooth paste.
Add the wine and boil for 2 minutes, then add the stock and redcurrant jelly and mix well. Bring to the boil and simmer for 5 minutes. Strain before serving.
The liver is large and dark red. It can add a bitter taste to gravy.
Some products in this recipe are seasonal and so may not be available to buy online all year.