Grilled Wild Goose with a Fire-Roasted Corn and Poblano Salsa

Directions

1. Salsa: Soak the corn, still inside of the husk, for about 30 minutes in a bowl full of water. After the corn has soaked, over a medium-high heat, place corn husks directly on grill. The corn will take longer to cook than the poblanos, about 20 minutes. When the corn husks are dried out starting to burn, remove them from the grill and once they've cooled, peel back the husks. At this point they should be steamed through, but for an extra char you can season with salt, pepper, and rub a little oil over them and place it back on the grill for a few minutes, turning occasionally. Using a sharp knife, slice the corn kernels off the cob lengthwise and place into a bowl. Poblanos: Place the Poblanos directly on the gill next to the corn. Let the poblanos start to roast and blacken, checking and turning every few minutes. Remove the poblanos to a cutting board once they are blackened all the way around and let it cool. Once they've cooled, you can start to peel off the blackened skin from the flesh and scrape off the seeds with a small knife. After fully removing the outer skin and seeds, chop the poblanos and add it to the bowl with the corn. Also add the chopped jalapeños, cilantro and garlic. In a separate, small bowl, whisk together the juice of one lime, honey and the oil. Once the vinaigrette is emulsified, pour all but a few spoonfuls over the bowl of corn and poblanos. Mix the salsa together and set aside to serve. The reserved lime vinaigrette will be used to spoon over the romaine.
2. Goose: Once all your prep work for the salsa is done and set aside, mix the Spice mix and rub it into the goose breasts. If you chose to dry-brine your birds like I do overnight with salt, you will not need to add extra salt to the spice mix. If you did not dry brine the bird, than you should add one teaspoon of salt. If you have the skin on, or a particularly fatty bird, score the skin to allow fat to seep out. If you have a lean, skinless bird, than I like to rub a tiny bit of grapeseed/canola oil over the meat and then season with the spice rub. Grill the goose over high heat on each side for approximately 2-4 minutes each side. Your cook time will depend greatly on the size of the bird, I like all of my waterfowl to be between rare and medium rare. Remove and let it rest under foil for 10 minutes to soak up juices, keeping in mind that it will continue to cook a little under the foil. Thinly slice the goose breast for serving.
3. Assemble: To serve, slice the ciabatta into toasts and layer with avocado, romaine, lime vinaigrette, sliced goose, and the roasted poblano - corn salsa.