Easy roasted goose leg and gravy recipe

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Easiest and best roasted goose leg and gravy recipe ever! Made with just 4 ingredients. Perfect main dish for any special occasion such as birthday, Christmas or mother’s day.

I hardly cook on Sundays. The only time I cook is when expecting guests and that’s about four times a year. Last Sunday we drove to my parents in law for lunch. I extra told my mum in law not to start cooking lunch until we were there, so that we will cook together. We arrived half an hour late, but Beate waited patiently.

I just love love love Beate’s roasts with lots of gravy. From roasted duck, goose breasts to roasted pork (Schweinebraten). This recipe is so easy to follow, tastes outstanding and uses only four ingredients, namely: goose legs, carrots, onions and salt and pepper. I won’t count water as an ingredient. In Bavaria, Germany this recipe is normally served with dumplings and/or savoy cabbage puree, red cabbage or sauerkraut. It makes a perfect Sunday lunch or dinner or a main dish for any special occasion.

What you’ll need to make roasted goose leg and gravy recipe

1/2 liter (2 cups) water plus extra for the gravy
1,8 kg (4 lbs) goose leg (6 legs)
1 medium onion
1 carrot
freshly ground pepper and 3 teaspoons fine salt

You’ll also need

Baking sheet or roasting pan
knife
cutting board
saucepan

How to make German roasted goose legs (Gänsekeule)

Preheat the oven to 200 °C (392 °F). Next peel and dice onion. Peel and cut carrot into bite-size pieces. Cut pockets in the goose legs so that the salt will infiltrate nicely in the meat. Rub the meat with enough salt (we’ve used 2 teaspoons salt) and freshly ground pepper. Put goose legs on the baking pan with the skin side up and pour about 2 cups water into the pan.

Scatter the vegetables around the legs and roast for 1 hour.

Turn the legs and roast for another 30 minutes. Reduce the heat to 180 °C (356 °F) after 30 min and roast for another 30 minutes without turning.

Turn the goose legs such that the skin side is facing up and sprinkle the meat once more with the remaining salt.

Turn the oven to grill setting, increase the temperature to 200 °C (392 °F) and grill for 15 minutes or until the skin is nicely golden brown. Be careful that the meat doesn’t burn.

Remove the roasted goose legs from the pan and set aside.

How to make gravy for roasted goose legs

The drippings that came out of the goose legs while roasting are the foundation to a perfect gravy. So now pour about ¼ liter (1 cup) water into the roasting pan that you’ve used to roast the legs and mix well, while scrapping up all the brownish staffs from the pan bottom with a spatula. Pour the brownish-staffs sauce mixture into a saucepan or small pot and bring to a boil. Take a spoon and skim off most of the fat from the gravy and done.

More main dishes for special occasions

Easy roasted goose leg and gravy recipe

An easy, step by step photo recipe on how to make German roasted goose legs (Gänsekeulen) and gravy. Made with just 4 ingredients and simple methods. Makes a perfect main dish for any special occasions.
Prep Time20 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 35 mins
Course: Main Course
Cuisine: European, German
Keyword: Christmas, Gänsekeulen, gravy, holiday season, roasted goose, special occasion, Thanksgiving
Servings: 6 Servings
Author: Ester from esterkocht.com

Equipment

  • Baking sheet or roasting pan
  • Cutting board
  • Knife
  • Saucepan or pot

Ingredients

  • 500 ml (17 fl oz/ 2 cups) water plus extra for gravy
  • 1,8 kg (4 lbs) goose legs about (6 legs)
  • 1 medium onion
  • 1 carrot
  • 3 teaspoons fine salt and freshly ground pepper

Instructions

  • Preheat the oven to 200 °C (392 °F). Next peel and dice onion. Peel and cut carrot into bite-size pieces. Cut pockets in the goose legs so that the salt will infiltrate nicely in the meat. Rub the meat with enough salt (we've used 2 teaspoons salt) and freshly ground pepper. Put goose legs on the baking pan with the skin side up and pour about 2 cups water into the pan. Scatter the vegetables around the legs and roast for 1 hour. Turn the legs and roast for another 30 minutes. Reduce the heat to 180 °C (356 °F) after 30 min and roast for another 30 minutes without turning. Turn the goose legs such that the skin side is facing up and sprinkle the meat once more with the remaining salt. Turn the oven to grill setting, increase the temperature to 200 °C (392 °F) and grill for 15 minutes or until the skin is nicely golden brown. Be careful that the meat doesn't burn. Remove from the pan and set aside.
  • The drippings that came out of the goose legs while roasting are the foundation to a perfect gravy. So now pour about ¼ liter (1 cup) water into the roasting pan that you've used to roast the legs and mix well, while scrapping up all the brownish staffs from the pan bottom with a spatula. Pour the brownish-staffs sauce mixture into a saucepan or small pot and bring to a boil. Take a spoon and skim off most of the fat from the gravy. Season with salt and pepper if necessary and serve.

Did you make this recipe? I would be thrilled if you could write a comment and/ or share a photo of your creation on Ester kocht Facebook Page or @ester.kocht on Instagram.

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