Quote Originally Posted by Sir C View Post
That's too long for the legs. They don't need it and they go tough.

I tell you this on the back of having cooked goose every year for 16 years now.
Hmmm - what temperature did you cook them at? Ray's recipe is 1 hour at 140C covered, then 1/2 hour at a high temperarture then another hour at 140C. You add the breast for the hour in the middle.