ROASTED FRASER VALLEY GOOSE, POACHED PEAR & RED WINE JUS, AUTUMN VEGETABLES

“The inspiration behind this goose dish is, hopefully, that somebody on a Sunday can invite your family around and you can try something that is restaurant quality and fairly easy to replicate… I like cooking with goose because it’s got a unique richness to it. I love that crispy skin you get and I think it’s a great product.”

– David Hawksworth

Servings: 4

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Goose - Our “Grade A Certified”geese are raised without any antibiotics or animal by-products while being humanely raised and free-ranged daily.

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Confit Legs Ingredients

  • 2 Fraser Valley Specialty Poultry goose legs
  • 500 g duck fat
  • 2 sprigs of fresh thyme, stems on, roughly chopped
  • 1 sprig fresh rosemary, leaves only
  • 12 crushed black peppercorns
  • ¼ tablespoons crushed all spice or ground Chinese five spice
  • 1 bay leaf
  • 40 g coarse salt or Kosher salt
  • 2 cloves of garlic, roughly chopped

1. Preparation Instructions for Confit Legs

  1. Mix all the ingredients for the cure and sprinkle ½ of the mix on a baking sheet lined with parchment paper.
  2. Put the goose legs on top and sprinkle with the remaining of the salt and herb cure. Cover and let sit in fridge for 6 to 8 hours.
  3. Rinse the duck legs under cold water and pat dry with a clean kitchen towel or paper towel.
  4. Preheat the oven at 250 ° F.
  5. Melt the duck fat in a pot and place the 2 duck legs in the melted fat. Cover with a cartouche (a circle of parchment paper) and place in the oven.
  6. Cook until you achieve easy movement in the knee joint, approximately 2 to 2 ½ hours.
  7. Take the legs out of the duck fat and place on a sheet tray lined with parchment, skin side down.
  8. While the legs are still warm but cool enough to handle, carefully remove the thigh bone. Gently press the legs by placing another sheet tray over with a small weight, so that the skin stays flat for searing.
  9. Place in the refrigerator.

Poached Pear Ingredients

  • 1 pear, peeled, cut in half and core
  • 250 ml water
  • 100 ml sugar
  • 1 sprig fresh thyme
  • 1 whole star anise
  • Juice of ½ lemon

2. Preparation Instructions for Poached Pear

  1. Bring water, sugar and thyme to a boil.
  2. Add the lemon juice. Place the pear in the syrup and slowly simmer at low heat for approximately 10-12 minutes, depending on the ripeness of the pear.
  3. Remove from the syrup and set aside.

Goose Jus Ingredients

  • Carcasses and neck from 1 goose, cut into 1 inch pieces
  • 6 button mushrooms, sliced
  • 2 small shallots, sliced
  • 1 clove garlic, sliced
  • 1 sprig of thyme
  • 200 ml red wine
  • 200 ml Madeira
  • 400 ml veal stock
  • 200 ml chicken stock
  • 1 tablespoons cold butter, in small cubes
  • Canola oil

3. Preparation Instructions for Goose Jus

  1. Preheat the oven at 350° F.
  2. Place the goose bones in a roasting pan and lightly drizzle with canola oil.
  3. Roast in the oven for 30-40 minutes, stirring every ten minutes, until the bones are caramelized and golden brown.
  4. Drain and discard the fat and set the bones aside.
  5. In a skillet or heavy bottom medium size pot, sauté the mushrooms, shallots, garlic and thyme with 1 tablespoons of canola oil on medium heat for 5 minutes, until soft and with very little color.
  6. Add the roasted goose bones to the pan and deglaze with the red wine and Madeira.
  7. Reduce until almost all liquid has evaporated, to a glaze.
  8. Add the chicken stock and veal stock and reduce at a slow simmer until the liquid has reduced by 2/3.
  9. You should be left with approximately 200 ml of liquid.
  10. Strain through a fine mesh sieve and discard the bones and vegetables.
  11. Bring the liquid to a boil and whisk in the cold butter, off the heat.
  12. Check the seasoning.
  13. Cut the poached pear into small dice and add it to the jus.

Roasted Fall Vegetables Ingredients

  • 8 Brussel sprouts, trimmed and cut in ½
  • 1 small red kurri squash or pumpkin, peeled and seeded, cut in wedges
  • 12 multicolored baby carrots
  • 4 medium pieces of sunchokes (Jerusalem artichokes), whole or cut in half depending on the size
  • Drizzle of olive oil and Banyuls vinegar

4. Preparation Instructions for Roasted Fall Vegetables

  1. Preheat the oven at 400° F.
  2. Place all the vegetables on a baking sheet lined with parchment and drizzle with olive oil. Season with salt and red chili flakes.
  3. Roast in the oven for approximately 20 minutes, stirring from time to time to get an even color or all sides. Cook until tender.
  4. Once the vegetables come out of the oven, lightly drizzle with Banyuls vinegar.

5. Preparation Instructions for 1+2+3+4

  1. Season the goose breasts with salt on both sides.
  2. Place the goose breasts in a large hot non-stick pan, skin side down and reduce the heat to medium/low.
  3. Cook for 6-8 minutes, rotating from time to time, ensuring an even coloring and crisping of the skin, while continuously draining off the rendered fat.
  4. Flip over and cook for 2 minutes on the meat side. Remove the breasts from the pan and let rest for 5 minutes, loosely covered with a piece of foil.
  5. Separate the thigh from the drumstick at the joint. Using the same nonstick pan on medium to high heat, sear the confit goose thighs, skin side down, just enough to reheat and get the skin crispy.
  6. Cut both goose thighs in half and slice the goose breasts in ¼ inch slices.
  7. Season with Maldon sea salt.
  8. Reheat the pear jus. Lay slices of goose on warm plate and serve with a piece of leg, roasted fall vegetables and pear jus.

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