Bring the goose legs to the boil, covered with water, and simmer at a low temperature for about 2 hours. Turn again and again to the other side.
Remove the legs from the clear soup. Reduce the clear soup to 150 ml. Season the carved meat with thyme, shred it with two forks and keep adding the clear soup. Heat the lard and cover the meat with it.
Can be cut in half. Can be cooked several days in advance.
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