Name: Roast Goose Leg with Braised Sauerkraut
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 portions
Ingredients: 1 pc goose legs; 75 ml water; salt; black pepper; caraway; 200 g sauerkraut; 0.5 pcs onion; 0.5 tablespoon goose fat; 0.5 pcs bay leaves; salt; sugar; caraway

Step by step process

Prepare the goose legs

1
For roast goose leg, first preheat the oven to 160 degrees. Wash and pat the legs dry, then score the skin all around several times with a sharp knife so the fat renders out during roasting.
2
Season the legs all over with salt and pepper and sprinkle with caraway. Rub the spices into the meat and into the cuts in the skin so the flavour reaches inside.
3
Place the meat skin side up in a roasting pan and pour in hot water so it covers the bottom. Cover the pan with foil or a lid and put it in the oven.
4
Roast covered for about 90 minutes. Baste the meat several times during roasting with the rendered juices so it stays juicy and does not dry out.

Braised sauerkraut

5
Meanwhile, prepare the sauerkraut. Finely chop the onion and sweat it in goose fat in a pan until golden. Add the caraway and toast it briefly to release the aroma.
6
Lightly chop the sauerkraut and stir it into the onion together with the bay leaf. Add a splash of water, season with salt, sweeten with sugar and braise covered for about 40 minutes until tender.

Finish and serve

7
Remove the foil from the meat, raise the oven temperature to 200 degrees and continue roasting for another 30 minutes. Brush the skin with the pan drippings until it turns golden and crispy.
8
Let the roasted legs rest for a few minutes. Serve them on the braised sauerkraut, drizzled with the pan drippings, ideally with bread dumplings or potatoes.