Gróbska goose legs

1. I wash the thighs, dry them, salt them and let them rest in the fridge for 4-6 hours so that they are well salted. Then I sprinkle them with cumin, put them in a baking dish, pour a little water over them and put them in the oven, which I have preheated to 250 °C, for 20 minutes. 2. After 20 minutes I reduce the oven temperature to 160 °C and cover the baking dish with foil.
and bake for 2–3 hours. I turn the thighs once during baking and pour the baked lard over them. When the thighs are almost done, I drain off almost all the lard, increase the oven temperature to 180 °C and bake the thighs for another half hour. During the baking, I brush them thoroughly with cream several times. This will give the goose a wonderful delicate flavor and the cream will make a great sauce.
3. While the goose is baking, I prepare the dumplings. I boil the potatoes in their skins, peel them, let them cool a bit, and grate them or mash them with a potato masher. I salt them and gradually add the flour and knead the dough. I need enough flour to make the dough have a consistency similar to that of potato dumpling dough.
I roll out two long cylinders from the smooth dough and gradually cut pieces from them.
I make a ball out of each in my hand and, on a floured surface, roll it out with a rolling pin into a thin round pancake, the size of a pancake. I gradually bake them on a dry, hot iron plate or in a heavy cast-iron pan until they have brown blisters. I eat the goose with lokši, which I dip into the goose juice.