Mix the goose legs with the garlic, salt, bay leaf, thyme &
pepper in a bowl and leave to marinate overnight.
Preheat the oven to 140ºC fan assisted or 150ºC for ovens
without a fan.
Pat the goose legs dry with kitchen paper.
Next, place the goose legs and fat in a deep casserole dish and
cover with a tight fitting lid or tin foil.
Cook for 3 hours, until the meat is tender and falls off the
Remove from the oven and leave to cool.
Once cool, discard the skin and shred the meat off the bone.
Mix the meat with Armagnac & chopped prunes, using the back of
a fork to emulsify, slowly adding enough of the goose fat to bind
the mixture (around 3 or 4 tablespoons).
Season with salt and pepper if desired.
Note: The same recipe can be used for duck, reducing the cooking
time by 30 minutes.