Ducks legs are quite versatile. You could try sweet and sour ducks legs, duck legs braised in red wine, or ducks legs stuffed with orange, apricot and walnuts.
Roasting a goose or a duck requires some work and preparation not typical to roasting most other types of poultry such as a turkey or a chicken. Both the goose and duck have very thick skin with conceals large amounts of fat. Fat needs to be drawn out of the bird during the cooking process. Properly cooked, goose will not be greasy.
Soil Association approved
