German Roasted Goose Leg And Gravy Recipe
Learn how to make authentic German roasted goose legs (Gänsekeulen) and gravy. Made with just 4 ingredients and simple methods. Makes a perfect main dish for any special occasions.
Servings: 6 Servings
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.