Say at once, good legs and in a slow cooker ( which placed me in number of four pieces ), and in the baking dish ( there I have fit eight pieces ), the result is similar, I did so and so. Just the slow cooker more economical electric stoves, but the choice is yours. So, my feet get wet dry with a paper towel. In the finished dish will go legs without the skin. If you go in a simple way, the skin peels with ready-made legs and be prepared for the fact that the sauce by a third will consist of fat, which it will have to scarpati. If we go "in another way", then skin should peel with wet feet - the process is quite dreary, because of the heat source begins to melt goose fat, and legs on a cutting Board and strive to slip away, bringing the mistress to a white heat. But the sauce won't be greasy afterwards.

Celery root, parsnips, carrots and onions wash, peel, sprigs of thyme and soak my paper towel. Bay leaf is not yet added.

Include multiverse, set mode "Frying", time: 35 minutes. First, put the legs in a bowl multivarki upright, the fat side on the bottom. After five minutes take out the 2 legs and the two remaining fry in the bacon fat for 5 minutes on each side. Reddened legs take out and fry a second pair in the same way, take out and postpone until a certain time.

Sent in the slow cooker, coarsely chopped vegetables, fry until zolotisty 7 minutes.

Add 2 tbsp of tomato paste, fry for a minute, put in a bowl multivarki and fill the legs with red wine.

Upon completion of the program of "Frying" select program "Stewing" time - 3 hours. Give the wine almost completely evaporate, pour 600 ml of boiling water, add 1 tbsp of salt, close the lid and forget about legs up to the end of the program. Meanwhile, doing other things.

Three hours passed, an alarm, open the lid and see this amber beauty. Most importantly, do not eat the legs at once. They still have to lay in the sauce until the morning. Take out of the refrigerator butter, cut 40 grams, we need it to be soft the next day. In the middle, with a clear conscience to go to sleep.

The next morning brought to mind the sauce. To do this, take out the bowl legs measured separately. Peels the skin from the legs, we don't need her. Skip this step if you removed the skin from damp feet. Strain the liquid through a sieve into a saucepan or jug. Vegetables we also no longer needed. With sauce schechem fat. If you have a special jug for degreasing sauces, we use it so much easier and more efficient.

The photo shows that sauce somewhere 550-600 ml and the rest fat. Pour the sauce into a saucepan, goose fat into a plastic or glass container. The fat in the fridge, the sauce on the fire.

Until the sauce begins to boil, add Bay leaves and dilute the starch in 80 ml of water. Once the sauce boils, pour it in liquid starch, let thicken and remove from heat. Check for salt, add to taste ground black pepper, and sugar if necessary.

Meanwhile, make the crust. For this purpose, a random grind 2 slice toast bread, add 1 tsp sweet mustard (if no, no problem, take a regular, not too sharp, add it to a little bit of honey), 40 g of soft butter, half a teaspoon of cinnamon and salt to taste, it takes me a third of a teaspoon of fine salt. You can optionally add a mixture of peppers.

All mix with a fork until smooth and divide into 4 parts. Cover each toast leg mass and stand in the cold, covered with film. All, all preparatory work is complete! You can do other things.

The hour X, the guests came, sat down, ate salads and snacks. Put it on the stove to cook the potatoes, warm side dish (I always serve goose braised red cabbage) and sauce. Preheat the oven to 180 °C. After the first toast away to the kitchen, pulls out the cold goose feet, put them on a baking sheet. Sent for 15 minutes in a hot oven with the included heater and bake until it will turn brown crust. Focus on the peculiarities of your oven and DEFINITELY do not forget to put the timer, and then relax at the table, and the results of your work will turn into embers.

Zarumyanilsya take out the legs from the oven, take a spatula to warm plates and serve with sauce, boiled potatoes and stewed red cabbage, or any other favorite topping. Decorate with sprigs of thyme. Bon appetit!