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.
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