Recipe: Spring goose prepared sous vide, and topped with ginger-marmalade sauce

RECIPE & PHOTO BY CAMERON TAIT

Ever prepared wild goose that ended up being tough, tasteless and uninspiring? You’re not alone. Avoid that next time by cooking your goose using the exceptionally simple sous vide method—no oven, BBQ or roasting pan is needed. With this recipe, for example, simply place your goose with the ingredients listed below in a sealable bag, submerge it in 130°F water and start cooking. You’ll find the results utterly astonishing, with the breast gently cooked to tender perfection and infused with flavour. After you try this, you may never use your tired old oven again. Serves 4.

• 1 sealable bag (vacuum pack or zippered)
• 2 litres water
• 2 slices butter
• 4 orange slices
• 2 goose breasts, cleaned and trimmed
• 2 garlic cloves

SAUCE

• 2 tbsp butter
• 2 shallots, sliced thick
• ¼ cup marmalade
• 1 inch fresh ginger, peeled, cut in half
• 1 cup chicken stock
• 3 strips orange peel
• Pinch salt
• 6 whole peppercorns

GARNISH

• 1 cup halved Brussels sprouts
• 3 tbsp olive oil
• Kosher salt and pepper

1. In a large pot, heat water to 130°F (for the best results, use a sous vide immersion circulator warmer, available wherever kitchen appliances are sold).
2. Place 1 slice of butter and 2 orange slices on each goose breast, then place in bag. Add garlic to bag, seal and place in 130°F water for 2 hours for medium rare, or 2½ hours for medium.
3. For the sauce, melt butter in a small saucepan, then sweat shallots and marmalade for five minutes. Add remaining sauce ingredients and simmer for 10 minutes before removing from heat.
4. For the garnish, sauté the Brussels sprouts in olive oil and season with salt and pepper.
5. Once the goose is cooked as desired, remove from bag and pat dry with paper towel to remove excess moisture. Season with salt and pepper on both sides, then sear each side for one minute in a hot frying pan. Remove from heat and let rest for five minutes.
6. Using a sharp knife, slice goose as thinly as possible. Reheat sauce and pour over goose slices, then serve with the Brussels sprouts.

FOR THE GLASS

This clear and bright Gewürztraminer from the Okanagan Valley, B.C.’s Gray Monk Estate Winery features notes of tropical fruit and sweet citrus, complete with a medium-dry finish. Served well-chilled, this medium-bodied wine pairs well with this savoury goose dish.