📝 About This Recipe
This soul-warming dish is a cornerstone of Central European winter traditions, where the richness of goose meets the bright, fermented tang of authentic sauerkraut. Slow-braised to melting tenderness, the goose fat mellows into the cabbage, creating a complex depth of flavor accented by woodsy juniper and sweet forest apples. It is a celebratory, rustic masterpiece that embodies the comfort of a crackling hearth and a well-set table.
🥗 Ingredients
The Poultry
- 5-6 lbs Goose (broken down into 2 breasts and 2 legs/thighs, skin on)
- 2 tablespoons Kosher Salt (for dry-brining)
- 1 teaspoon Black Pepper (freshly cracked)
The Sauerkraut Base
- 2 lbs Sauerkraut (high quality, rinsed and squeezed dry)
- 4 slices Bacon (thick-cut, diced)
- 2 medium Yellow Onion (thinly sliced)
- 2 pieces Granny Smith Apple (peeled, cored, and grated)
- 3 cloves Garlic (minced)
Aromatics and Liquid
- 8-10 pieces Juniper Berries (lightly crushed)
- 1 teaspoon Caraway Seeds (toasted)
- 2 pieces Bay Leaves (dried)
- 1.5 cups Dry Riesling (or any dry white wine)
- 2 cups Chicken or Goose Stock (low sodium)
- 1 tablespoon Brown Sugar (to balance acidity)
👨🍳 Instructions
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1
Pat the goose pieces completely dry with paper towels. Using a sharp knife or a skewer, prick the skin of the goose all over at an angle, being careful not to pierce the meat. This allows the fat to render out effectively.
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2
Season the goose generously with salt and pepper. Let it sit at room temperature for 30 minutes, or ideally, uncovered in the fridge overnight for the crispiest skin.
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3
Preheat your oven to 325°F (160°C). Place a large, heavy-bottomed Dutch oven over medium-low heat.
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4
Place the goose pieces, skin-side down, in the cold pot. Gradually increase the heat to medium. Sear for 12-15 minutes, occasionally pouring off the liquid gold fat into a heat-proof jar, until the skin is deep golden brown and crispy.
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5
Flip the goose pieces and sear the flesh side for 2-3 minutes. Remove the goose from the pot and set aside on a plate.
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6
In the same pot (leaving about 2 tablespoons of goose fat), add the diced bacon. Fry until crisp, then add the onions. Sauté for 8 minutes until soft and translucent.
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7
Stir in the minced garlic, grated apples, juniper berries, caraway seeds, and bay leaves. Cook for 2 minutes until fragrant.
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8
Add the rinsed and squeezed sauerkraut to the pot. Use a wooden spoon to stir and coat the cabbage in the fat and aromatics. Stir in the brown sugar.
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9
Deglaze the pot with the Riesling, scraping up all the brown bits (fond) from the bottom. Pour in the stock and bring to a gentle simmer.
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10
Nestle the goose pieces back into the sauerkraut, keeping the crispy skin above the liquid line to ensure it doesn't get soggy.
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11
Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2 to 2.5 hours, or until the leg meat is tender and pulling away from the bone.
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12
For the final 15 minutes, remove the lid and increase the oven temperature to 400°F (200°C) to re-crisp the skin if necessary.
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13
Remove from the oven and let the meat rest for 10 minutes before serving. Discard bay leaves before plating.
💡 Chef's Tips
Save the rendered goose fat! It is incredibly flavorful and perfect for roasting potatoes or sautéing vegetables later. Rinsing the sauerkraut is essential to control the saltiness and acidity of the final dish; always taste a strand before adding to the pot. If you can't find a whole goose, this recipe works beautifully with four large duck legs. Don't rush the initial searing; the slow rendering of the fat is what prevents the dish from being overly greasy. If the liquid reduces too much during braising, add a splash more wine or stock to keep the sauerkraut moist.
🍽️ Serving Suggestions
Serve alongside traditional German Kartoffelklöße (potato dumplings) to soak up the braising juices. A side of braised red cabbage with lingonberries provides a beautiful color contrast and sweet counterpoint. Pair with a chilled glass of the same dry Riesling used in the cooking to cut through the richness. For a rustic touch, serve with thick slices of toasted rye bread and a dollop of hot English mustard.