Goose Legs

In the refrigerator leisurely thawed goose legs dry with kitchen roll, rub all around with salt and pepper. Fry skin side down in a closed roaster for half an hour at 220 degrees, then turn the legs to the other side. Baste with the already rendered fat. Turn the heat down to 160 degrees. Add peeled and sliced onions. Sprinkle marjoram over the drumsticks. Roast the drumsticks for another 90 min. With the roaster still closed, finish cooking.

Every 15 minutes, baste the drumsticks, adding a little water if necessary. Pour off the fat. After 2 hours, remove from the roaster and keep warm on a baking sheet in the stove until the sauce is ready.

To do this, skim off the fat and keep, extinguish the stock, mix, spread the onions with roast stock through a sieve. Season to taste with salt and freshly ground pepper. If necessary, thicken the sauce.

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