2 Cut the leek lengthwise, rinse thoroughly under running water, trim and cut into thin rings. Peel, rinse and cut the rutabaga and potatoes into bite-size pieces.
3 Rinse the goose legs, pat dry and saute until golden brown in a pan in hot oil. Pour in the broth, add bay leaves and peppercorns, season with salt and simmer for about 1 hour over medium heat. Rinse the lentils in a sieve and add to pan 20 minutes before the end of cooking the goose legs. Then add the vegetables and dried plums to the soup and simmer for another 20 minutes. Take the goose legs out of the soup and let cool slightly, then loosen the meat from the bones,remove the skin and cut meat into bite-size cubes. Return meat to the stew and season with salt and pepper. Serve in preheated soup bowls.