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