tasty poultry goose legsIngredients:

2 large goose legs
1 l goose fat
bay leaf




  1. Wash meat and pat dry with a paper towel. Put in a heatproof dish, sprinkle with marjoram, salt, and pepper.
  2. Add bay leaf, allspice. Pour the goose fat to cover the legs. Roast at low temperature until tender.
  3. Remove the meat from the fat, pat dry with a paper towel, fry to make the skin gold and crispy. Serve with steamed vegetables.

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