In a large Dutch oven type pot heat 1 cup of oil, HOT.
Add 1 cup each of finely diced celery, onion, green or red sweet pepper.
Stirring frequently for 15 minutes, then make a roux by adding +1 cup of flour slowly, while continuously stirring.
Once the roux has tuned dark brown, 20 minutes, add the 8 goose legs and thighs, now pour in +2 qts of low sodium, chicken stock, slowly into this mixture.
Cover and simmer for three hours. Go hunting.
Make a mess of rice. Serve it in a bowl over rice.