Pan-Seared Goose with Brandied Plums | German Holiday Goose Recipe

Pan-Seared Goose with Brandied Plums and Potato Pancakes is a festive German goose recipe made with browned goose pieces, brandy-soaked dried plums, Riesling-braised sauerkraut, red onion, garlic, ginger, bay leaves, and juniper berries. Rich, aromatic, and deeply flavorful, it is a beautiful main dish for Christmas, winter gatherings, or any special dinner that calls for something traditional and memorable.

The goose is first seared until browned, then gently finished in the oven with wine, sauerkraut, plums, and spices until the meat becomes tender. The brandied plums add sweetness and depth, while the sauerkraut keeps the dish bright and balanced. Juniper berries, ginger, garlic, and bay leaves give the pan sauce a warm, savory character.

Served with crispy potato pancakes, this dish brings together everything that makes German holiday cooking so satisfying: rich meat, tangy cabbage, fruit, wine, and potatoes. It is hearty, elegant, and full of old-world flavor.

What Is Pan-Seared Goose with Brandied Plums?

Pan-Seared Goose with Brandied Plums is a German-inspired holiday entrée made by browning goose pieces in a hot pan, then braising them with sauerkraut, wine, brandy-soaked dried plums, aromatics, and spices. The result is tender goose with a deeply flavored sauce and a sweet-tangy sauerkraut base.

Unlike a whole roast goose, this recipe uses goose cut into serving pieces. That makes it easier to brown the meat evenly and lets the goose cook directly with the sauerkraut, wine, and fruit. As the dish cooks, the sauerkraut absorbs flavor from the goose, brandy, Riesling, ginger, garlic, bay leaves, and juniper berries.

The recipe is finished with crispy potato pancakes, which add a golden, crunchy contrast to the tender goose and sauerkraut. Together, the dish feels festive, hearty, and very well suited to winter entertaining.

A German Holiday Goose Dinner

Goose has a long association with German holiday meals, especially during the colder months. This recipe fits beautifully into that tradition while offering a slightly different presentation from a whole roasted bird.

Instead of stuffing and carving a whole goose at the table, the goose pieces are seared, then cooked with sauerkraut and plums until tender. This creates a rustic but elegant dish with a sauce built right into the pan.

The combination of goose, sauerkraut, fruit, wine, and potatoes makes this recipe especially appropriate for Christmas dinners, New Year’s meals, or festive winter gatherings. It feels special enough for a holiday centerpiece, but the one-pan braising method keeps the dish approachable.

Why You’ll Love This Recipe

This pan-seared goose recipe is rich, savory, festive, and full of classic German flavor. It brings together the comfort of sauerkraut and potato pancakes with the elegance of goose and brandied fruit.

You’ll love this recipe because it:

• Makes a memorable German holiday entrée
• Uses goose pieces instead of a whole bird
• Combines seared goose with wine-braised sauerkraut
• Features brandy-soaked dried plums for sweetness and depth
• Includes aromatic ginger, garlic, bay leaves, and juniper berries
• Serves beautifully with crispy potato pancakes
• Works for Christmas, New Year’s, winter dinners, or special occasions
• Balances rich goose with tangy sauerkraut and fruit

Pan-Seared Goose with Brandied Plums and Potato Pancakes

Pan-seared goose and sauerkraut infused with wine, brandy-soaked plums and the bold flavors of garlic, ginger, and juniper berries. Served with crispy potato pancakes.

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Ingredients

  

• 6 ounces dried plums about 1-1/2 cups
• 1/2 cup German brandy such as Dujardin VSOP *
• 5-6 pound goose defrosted and cut into 8 serving pieces
• 1 clove garlic split
• 1 clove garlic sliced
• sea salt and freshly ground pepper to taste
• 1 large red onion thinly sliced
• 1/2 bottle dry German Riesling such as Furst Muller-Thurgau 2000 or Basserman-Jordan dry Riesling 1999, 12 ounces
• 3 large bay leaves
• 12 juniper berries slightly crushed
• 1 inch peeled ginger thinly sliced
• 1-1/2 cups Bavarian Style Sauerkraut rinsed in 2 changes of water and drained**
• 1/4 cup dried tart cherries optional
• 1 package Potato Pancake Mix *** 6.5 oz

Instructions

 

• Preheat oven to 375 degrees F. Toss dried plums with brandy in small bowl. Set aside.
• Remove all visible fat from goose pieces, pat dry. Rub all over with garlic clove and salt and pepper to taste. Score skin. Place a large, sauté pan over medium high heat. If not non-stick, film pan with oil. When hot, sear goose pieces skin side down until browned. Turn, and brown flesh side 2 to 3 minutes. Remove with tongs and pour off all but a thin film of fat. (Reserve rendered fat for later or another recipe.)
• Add onions and sauté until translucent. Add plums with their liquid, wine, bay leaves, sliced garlic clove, juniper berries and ginger. Cook over high heat until liquid is reduced by one-half. Add sauerkraut, and cherries, if using. Place duck pieces on top and transfer pan to oven. Cover partially and cook until goose is fork-tender, 1 1/2 to 2 hours, testing after 1 1/4 hours. Return pan to burner. Uncover and cook over medium heat until most of the sauce is absorbed.
• Potato Pancakes. While goose is cooking, prepare mix according to package directions. Brown pancakes on both sides in reserved goose fat, or vegetable oil. Serve with Pan-Seared Goose.

Notes

Why Brandy-Soaked Plums Work So Well

Brandy-soaked plums are an ideal match for goose because they bring sweetness, warmth, and depth. Goose is rich and savory, so it benefits from fruit that can balance the meat without overpowering it.

As the plums cook with Riesling, sauerkraut, garlic, ginger, and juniper, they soften into the sauce and add a subtle sweetness. The brandy gives the dish a festive note that feels especially appropriate for holiday meals.

The fruit also helps round out the sauerkraut. Instead of tasting only sharp or tangy, the kraut becomes savory, fruity, aromatic, and beautifully balanced.

Riesling-Braised Sauerkraut

The sauerkraut in this recipe is more than a side dish. It becomes part of the braising base for the goose. Dry Riesling, onion, garlic, ginger, bay leaves, juniper berries, brandied plums, and optional tart cherries all cook into the kraut, giving it a layered flavor.

Riesling works especially well because it brings acidity and fruitiness without making the dish heavy. It helps mellow the sauerkraut while keeping the overall flavor bright.

By the end of cooking, most of the sauce is absorbed into the sauerkraut. This gives you a rich, tangy, fruit-scented kraut that pairs perfectly with the tender goose and crispy potato pancakes.

Why Juniper, Ginger, and Bay Leaves Matter

Juniper, ginger, and bay leaves give this goose recipe its warm, aromatic backbone. Without them, the dish would still be rich and savory, but these spices make the sauce more distinctive.

Juniper berries add a woodsy, resinous note that is often used with game, rich meats, and cabbage dishes. Ginger brings warmth and a little lift, while bay leaves add a classic savory background flavor.

Together, these ingredients help balance the goose, sauerkraut, wine, and fruit. They make the dish taste festive, complex, and winter-ready.

Potato Pancakes for Serving

Crispy potato pancakes are the perfect side for this dish because they add texture and comfort. The goose and sauerkraut are tender and saucy, while the pancakes are golden and crisp.

The potato pancakes also help soak up some of the flavorful pan juices. Each bite gets a little richness from the goose, tang from the sauerkraut, sweetness from the plums, and crunch from the potatoes.

For extra flavor, cook the pancakes in reserved goose fat. Vegetable oil also works well if you prefer a lighter option.

Tips for the Best Pan-Seared Goose

Pat the goose pieces dry before searing. Dry skin browns more effectively and helps develop better flavor.

Score the skin before cooking so some of the fat can render out during searing and braising.

Do not crowd the pan when browning the goose. Work in batches if needed so the pieces sear instead of steam.

Pour off excess goose fat after browning, but save some for the potato pancakes. Goose fat gives the pancakes wonderful flavor and crispness.

Reduce the wine mixture before adding the sauerkraut. This concentrates the flavor and keeps the sauce from tasting watery.

Cook the goose gently in the oven until fork-tender. If the pieces need more time, continue cooking until the meat is tender.

Finish the dish uncovered on the stovetop so the sauce absorbs into the sauerkraut.

What to Serve with Pan-Seared Goose

This recipe already includes sauerkraut and potato pancakes, but you can round out the meal with additional German sides, condiments, and drinks.

Good pairings include:

• Red cabbage
• Cucumber salad
• Green salad with vinaigrette
• Roasted carrots
• Braised apples
• Lingonberry preserves
• Red currant jelly
• German rye bread
• Pumpernickel
• Pickles or gherkins
• German mustard
• Riesling
• Spätburgunder
• German beer
• Sparkling mineral water
• Apple cider

For a classic holiday plate, serve the goose with sauerkraut, potato pancakes, red cabbage, and a glass of dry Riesling.

Holiday Serving Ideas

For Christmas or a winter dinner party, serve the goose family-style on a large platter. Spoon the Riesling-braised sauerkraut into the center, arrange the goose pieces on top, and tuck the brandied plums around the meat.

Serve the potato pancakes on a separate platter so they stay crisp. Add small bowls of red currant jelly, lingonberry preserves, or mustard for guests who want extra sweet-tart or sharp flavor.

For a more elegant holiday plate, serve each portion with one piece of goose, a spoonful of sauerkraut and plums, two small potato pancakes, and a side of red cabbage or green salad.

Make-Ahead Tips

The dried plums can be soaked in brandy ahead of time and refrigerated until ready to cook.

The sauerkraut mixture can also be prepared ahead and reheated gently before serving, though the goose is best seared and braised fresh for the best texture.

Potato pancakes are crispiest when made shortly before serving. If you need to make them ahead, reheat them in the oven on a rack so they crisp back up.

Leftover goose and sauerkraut can be stored together in the refrigerator and reheated gently. Add a splash of stock, wine, or water if the sauerkraut has absorbed too much liquid.

Easy Variations

For a sweeter fruit flavor, add the optional dried tart cherries or a spoonful of red currant jelly to the pan sauce.

For a slightly sharper dish, use more sauerkraut or finish the pan with a splash of vinegar.

For a deeper winter flavor, add a small pinch of cloves or allspice to the sauerkraut.

For a potato side variation, serve the goose with potato dumplings, boiled potatoes, or roasted potatoes instead of potato pancakes.

For a simpler version, use duck pieces if goose is not available, while keeping the same sauerkraut, plum, wine, and spice flavors.

For a more holiday-style plate, serve with red cabbage, dumplings, and glazed apples.

Frequently Asked Questions

What is Pan-Seared Goose with Brandied Plums?

Pan-Seared Goose with Brandied Plums is a German-inspired holiday entrée made with seared goose pieces, brandy-soaked dried plums, Riesling, sauerkraut, onion, garlic, ginger, bay leaves, and juniper berries. It is served with crispy potato pancakes.

Is this recipe made with a whole goose?

The recipe uses a defrosted goose cut into serving pieces. This allows the goose to be seared before it is braised with the sauerkraut and plums.

Why soak the dried plums in brandy?

Soaking the dried plums in brandy softens the fruit and gives the sauce a warm, festive flavor.

What kind of wine works best?

A dry German Riesling works well because it adds acidity, fruitiness, and balance to the sauerkraut and goose.

Why use sauerkraut with goose?

Sauerkraut balances the richness of goose with tangy acidity. In this recipe, it also absorbs the flavors of the wine, plums, ginger, garlic, bay leaves, and juniper berries.

What do juniper berries add?

Juniper berries add a woodsy, aromatic flavor that pairs well with goose, cabbage, and winter dishes.

Can I use duck instead of goose?

Yes. Duck can work as an alternative if goose is not available, though the cooking time may vary depending on the size of the pieces.

What should I serve with this goose recipe?

Serve it with crispy potato pancakes, red cabbage, cucumber salad, rye bread, pickles, red currant jelly, Riesling, German beer, or sparkling mineral water.

Can I make the potato pancakes ahead of time?

Potato pancakes are best fresh, but they can be reheated in the oven on a rack to restore crispness.

Is this a good Christmas recipe?

Yes. This dish is rich, festive, and well suited to Christmas, New Year’s, and winter holiday dinners.

Course: Entree

Keyword: Christmas