German Roasted Goose Leg And Gravy Recipe

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 potato dumplings or bread dumpling 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 German 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. Then 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.

What to serve with German roast goose 

Roasted goose legs and gravy tastes amazing served with potato dumplings or bread dumpling and/or savoy cabbage puree, sauteed Kohlrabi, red cabbage or sauerkraut.

Love this German roast goose recipe? Try my roasted duck and gravy recipe and roast goose breast and gravy recipes

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it.