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German Braised Duck Niederwald

I have done this recipe with all kinds of wild or store-bought ducks and geese, but I prefer it with the legs from specklebelly geese, which is what I used in these pictures. I also prefer to use skin-on legs, because the skin adds a lot of flavor.

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 6 people
Calories: 300 kcal
Course: Main Course
Cuisine: German

Ingredients

  • 2 to 3 pounds duck or goose legs and/or wings
  • 2 tablespoons duck fat, lard or vegetable oil
  • 3 cups shredded cabbage
  • 1 small onion, sliced thin from root to tip
  • 3 medium carrots, sliced thin
  • 1 28 ounce jar of sauerkraut
  • 1 cup white wine (Riesling would be good)
  • 1 cup chicken, duck or other stock
  • 2 bay leaves
  • 3 cloves
  • 1 teaspoon coarsely cracked black pepper
  • 10 juniper berries, mashed but whole
  • 1 teaspoon caraway seeds
  • 2 smoked sausages, such as kielbasa or red bratwurst
  • salt
  • Freshly chopped chives for garnish

Instructions

    Cup of Yum
  1. Heat the duck fat in a large, lidded pot like a Dutch oven set over medium-high heat. Brown the duck or goose legs well, especially on the skin side. Salt the legs as they are cooking. Once each leg browns well, remove it to a plate for now. The whole process may take 10 to 15 minutes.
  2. When the duck has all been browned, add the onion, cabbage and carrot and sauté until the vegetables get just a little browning on the edges, about 3 to 5 minutes. Add the sauerkraut, wine, stock, herbs and spices. (Leave out the sausages for now.)
  3. Nestle the duck or goose legs into the kraut mixture and baste with a little of the liquid. Cover the pot and simmer very gently over low heat until the meat yields easily to the tip of a knife. How long? Anywhere from about 90 minutes for store-bought ducks to 3 1/2 hours for an old goose.
  4. About 15 minutes before you think the goose or duck legs will be done -- you need not be precise, as the legs are pretty forgiving in terms of overcooking them -- slice the sausages and nestle them into the pot, too. Cover and heat through. You don't want to cook the sausages too long or all the fat will drain out and they will be dry and unpleasant.
  5. When you're ready to serve, add salt to taste and sprinkle the chives over the dish. Serve with good rye bread, potatoes in some form (mashed, boiled, roasted, etc) or with dumplings. I particularly like the bread dumplings in my venison roast recipe.

Notes

  • I always use either homemade sauerkraut or the refrigerated kind; it tastes better than the pressure-canned, shelf stable kraut. Juniper berries are easily available in larger supermarkets, on nearby bushes, or you can buy them online.
  • For the sausage, I prefer smoked red bratwurst, but kielbasa is another excellent choice. If you don't want a smoked sausage, bockwurst is a good one here. 

Nutrition Information

Calories 300kcal (15%) Carbohydrates 9g (3%) Protein 20g (40%) Fat 17g (26%) Saturated Fat 5g (25%) Cholesterol 85mg (28%) Sodium 324mg (14%) Potassium 296mg (8%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 5130IU (103%) Vitamin C 18mg (20%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 300

% Daily Value*

Calories 300kcal 15%
Carbohydrates 9g 3%
Protein 20g 40%
Fat 17g 26%
Saturated Fat 5g 25%
Cholesterol 85mg 28%
Sodium 324mg 14%
Potassium 296mg 6%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 5130IU 103%
Vitamin C 18mg 20%
Calcium 40mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.