1. the day before, soften the potatoes in their skins, drain and steam.
Preheat the stove to 160 degrees. Peel and coarsely chop the vegetable onions. Thinly peel two oranges, cut the peel into narrow strips and set aside. Squeeze all the oranges.
Season the goose legs with salt and pepper, sear them in a frying pan over medium heat until golden brown on both sides and place them in a roasting pan. Subsequently, the coarsely chopped onions in the goose fat light brown and together with the orange juice to the goose legs form. Pour in clear soup or water so that the skin still peeps out at the top. Cook for at least 120 minutes, basting with the broth every now and then. When you can stick a meat fork into the legs without resistance, they are cooked. 4.
4. keep the goose legs warm at 80 °C in the stove. In a saucepan, carefully caramelize the sugar until golden brown and pour the orange sauce through a sieve. Then add the Grand Marnier and the orange peel. Boil the sauce to 200 ml, season strongly with salt and freshly ground pepper and mix in the butter. If desired, add the orange fillets to the sauce.
For the dumplings, remove the peel from the pre-cooked potatoes, press them through a potato ricer, knead them with an egg, an egg yolk and flour, season with salt and form into dumplings. Dip them into lightly salted boiling water.