Sprinkle the bone-free goose thighs with salt and pepper, then leave it in the refrigerator for 2 days. Take it out of the refrigerator, bring it to room temperature and fry it in a pan in goose fat until golden brown. Put the meat on an ovenproof dish. In the same pan, cook the onion, cut into small cubes. Once ready, add it to the meat on the dish. Put the rest of the ingredients in the dish; i.e pour the stock, the wine, honey, add tomatoes, garlic, prunes and spices all into the dish. Cover the dish and put it in the oven for about 3,5h at 150 degrees. When the meat has gotten soft, put it into another vessel. Remove the remains of cinnamon and anise from the sauce, then blend it until smooth. Then pour it over the meat. The prepared goose tastes great when served with millet and a salad of leek, carrot and apple.
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