Had some wild turkey legs and pork sausage along with left over cooked rice so I decided to make some Boudin minus the pork liver- cooked legs in oven covered with H2O --then took meat off bones and used juices for moisture- cooked pork in juices and added some gr onion bottoms,garlic and yellow onion(all sauteed) then mixed in rice- meat- and gr onion tops, parsley and some great texas bean seasoning(mine) wife says she like it better than regular as she is no fsan of Liver-Me I'll stay with regular BUT it is great way to use wild turkey legs.

Legs are damn good eats. Duck and especially goose legs are out of this world.
Get a cast iron pot like a dutch oven and get it hot. Put in enough butter to coat the bottom. Put in the duck/goose legs with skin on if you can. Brown the skin and sprinkle some coarse sea salt over them. You want the skin crispy. But you're not trying to cook the meat much.
Take the pot off the heat and remove the legs. Add in some white wine and water and stir the leavings off the bottom of the pan.
Return legs to pan and simmer until the bones pull out.