Recipe: Chef Chris Whittaker’s Roasted Fraser Valley Goose with Okanagan Apple, Squash and Cranberry Stuffing

Goose

Serves 4 to 6

Ingredients

• 1 goose, 8 to 10 lb
• 1 small orange, halved
• 12 sprigs fresh thyme
• 12 sprigs fresh sage
• 1 garlic bulb, halved crosswise
• 1-inch piece of fresh ginger
• 1 shallot, halved
• 1 carrot, peeled and cut into 1-inch pieces
• 1 onion, peeled and cut into 1-inch pieces
• 1 celery rib, cut into 1-inch pieces
• ¼ cup all-purpose flour
• ¼ cup red wine
• Salt to taste

Method

1. Remove neck and any offal from cavity of bird and set aside. Rinse goose with cold water and pat dry with paper towel. Stuff goose with orange, thyme, sage, garlic, ginger and shallot.

2. Truss bird and flip wings under cavity for even roasting. Set breast side up on a rack in a heavy roasting pan, and add 4 cups of water to pan. Cover goose with parchment paper, then foil, sealing foil all around edges of pan. Set on stovetop and bring water to a boil, then reduce heat to low and allow to steam for 30 minutes. Remove from heat and let cool. Season bird with salt and transfer the rack with the goose to a rimmed baking sheet. Refrigerate uncovered overnight to allow the skin to dry. Strain pan juices and keep refrigerated.

3. Preheat oven to 350˚F and place goose breast side up back on the rack in the roasting pan. Roast until a meat thermometer inserted into the inner thigh reaches 155˚F, basting every once in a while. In a separate pan, roast carrot, onion, celery and reserved neck and offal alongside until they start to caramelize (about 45 minutes). Reduce temperature to 275˚F and continue to cook goose until temperature of the inner thigh reaches 170˚F. Remove from oven, place on a rack set over a tray and allow to rest for at least 45 minutes.

4. Meanwhile, set pan of vegetables and offal on stovetop, deglaze with the reserved juices from steaming the goose and bring to a simmer. Simmer for 90 minutes and strain, reserving liquid.

5. While vegetables are simmering, pour off the fat from the goose into a heatproof container, then return ¼ cup of the fat to roasting pan along with the flour. Set pan over medium heat and mix until flour has absorbed the fat. Deglaze with red wine, then add remaining stock from the vegetables. Bring to a simmer, add thyme, garlic, shallot and sage from the cavity of the bird, and allow to simmer for 30 minutes. Strain, discarding the solids, and serve the gravy with the carved goose.

Stuffing

Ingredients

• 4 cups stale bread  (cut or torn into 1-inch pieces)
• 1 cup diced roasted squash (½-inch dice)
• 2 tbsp roasted pumpkin seeds
• 2 tbsp dried cranberries
• 1 cup diced roasted apples
• 2 tbsp mixed chopped herbs  (equal parts thyme, sage, parsley)
• 1 egg
• Salt and pepper
• Goose or vegetable stock

Method

Preheat oven to 350˚F. In a large bowl, combine all ingredients, adding just enough stock to moisten. Transfer to a greased baking dish and bake for 1 hour, or until golden and internal temperature has reached at least 165˚F.