Pickled Goose Legs

For the pickled goose legs, rub the goose legs well with salt and cover with foil and refrigerate for about 24 hours. Heat goose and lard in a small roasting tin, add coarsely ground pepper, cloves, coriander, bay leaves, some thyme, allspice seeds, garlic and the quartered onion.

Clean the goose legs with kitchen paper and let them roast lightly in the fat, covered, at very low heat for about 3.5 hours. Take out the legs, skin them and remove the meat. Divide into nut-sized pieces. Place in a suitable container, preferably a stoneware pot, and cover with goose fat. Keep the pickled goose legs in a cool place until further use.

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