Remove the peel from the oranges and discard the orange fillets. Cut the orange fillets and the pumpkin flesh into cubes. Remove the peel from the ginger root and grate it. Bring all ingredients to a boil in a saucepan and make while stirring at low temperature for about 35 min. Pour into carefully cleaned twist-off jars, seal on the spot and place on lids. Cut the smoked goose breast into paper-thin slices. Arrange the meat in a fan shape on plates, shape a little chutney in the center and sprinkle with freshly ground pepper.
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