[Sca-cooks] whole, roasted goose breast over sauerkraut

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Thu May 7 06:38:23 PDT 2009

On May 7, 2009, at 8:41 AM, S CLEMENGER wrote:

> I assumed the latter....all the lovely juices and grease from the  
> goose
> breast would do lovely things to veggies it's being roasted over,  
> and I
> figure that if the OP had meant the breast was *served* over the  
> sauerkraut,
> it would have been written that way...
> --Maire

The classic French/Alsatian version of the recipe does call for some  
pork or goose fat, or butter, so using a pan of sauerkraut as a drip  
pan, if one were roasting in front of a fireplace, might not be a bad  
deal. Not sure if I like the idea of roasting sauerkraut in the oven  
for any period of time. I mean, you can, but you sort of want to set  
it up for baking at an appropriate temperature, etc.

And, of course, there's always roasting "til yt be half enow", and  
then placing it in with the kraut to finish cooking.

I did mine in one of those cast-iron Dutch ovens with the "self- 
basting" lid, in the oven.


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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