Place the rolls in lukewarm water and set aside. Wash the meat and pat dry.
Now chop the onion, parsley and liver and heat a pan with goose lard.
First steam the onion until translucent and then fry the liver for about 1 minute. Then take the pan off the heat and let the onion-liver mixture cool down.
Thoroughly squeeze out the soaked rolls and transfer to a bowl. Mix the chopped parsley with the egg, salt, pepper and the liver and onion mixture to a filling.
Carefully remove the skin from the meat, salt the inside of the resulting "pocket" and press the prepared filling evenly between the meat and the skin.
Brush the chicken legs generously with the marinade on both sides and leave to stand on a baking sheet for at least 2 hours.
Then preheat the oven to 220 ° C and put some goose fat between the poulard legs.
Then prepare another marinade without garlic and fill up with 150ml white wine. Brush the top of the meat with it and cover the baking sheet with aluminum foil.
Then bake the legs for 30 minutes at 200 ° C top / bottom heat.
Then take the baking sheet out of the oven, carefully fold away the aluminum foil and coat the meat with the marinade again. Put the aluminum foil back over the baking sheet and bake for another 30 minutes.
Then take the baking sheet out of the oven and remove the aluminum foil. Brush the meat with the remaining marinade and bake for 20 minutes without a cover.
Increase the temperature to 230 ° C and bake the skin to the desired degree of browning with visual contact. This process takes about 5 minutes.