Prepare the product from frozen.
Combi steamer with approx. 15% humidity: Remove the protective foil and place the goose legs with the own juice in the viola bowl, skin side up. Heat at 180°C for approx. 35 to 40 minutes. The collected stock is ideal for cooking a sauce.
The product may contain traces of gluten, eggs, soy, milk, lactose, celery, mustard.
Use immediately after thawing. Do not refreeze. Heat article before consumption according to preparation recommendation.