Ingredients

• 8 cuisses de bernache
• 750 g graisse de canard ou de saindoux
• 3 tbsp gros sel
• 1 tsp poivre
• 6 baies de genièvre
• 4 gousses d'ail
• 4 branches de thym
• 2 feuilles de laurier

Instructions

1. 1

   Rub the legs with coarse salt, pepper, and crushed juniper berries.

2. 2

   Refrigerate for 48 hours (goose is tougher than duck).

3. 3

   Rinse and pat dry thoroughly.

4. 4

   Melt the fat. Submerge the legs. Add garlic, thyme, and bay leaf.

5. 5

   Bake in the oven at 250°F (120°C) for 5-6 hours.

6. 6

   Goose requires more cooking time than domestic duck.

7. 7

   Store in the fat. Reheat in a high-temperature oven to serve.