1. Wash the goose legs, pat them dry and rub them thoroughly with salt, pepper and crumbled marjoram.
2. Cut the apples into wedges and the onions into large pieces and scatter them over the bottom of a roasting tin.
3. Lay the legs skin side up on the bed of vegetables and pour in the stock.
4. Cover with foil and braise in a 160 °C oven for about 2 hours, basting with the juices.
5. Remove the foil, raise the heat to 200 °C and roast for 30-40 minutes until the skin is crisp and golden brown.
6. Serve the goose legs with the strained roasting juices, braised cabbage and dumplings.
Tip: Towards the end of roasting, brush the skin with a little salted water - this makes it really crisp.
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