Summer is here and that means it is officially grilling season! The weather was beautiful this weekend, so I pulled a snow goose out of the freezer, grabbed a cold beer and blasted some Jimmy Buffet just to annoy the neighbors. The end result were these delicious, open-faced sandwiches topped with avocado, grilled goose breasts, shredded romaine, and a fire-roasted corn and poblano salsa.
For this recipe I used wild goose, but you can substitute with most types of waterfowl, domestic or even sirloin steaks. If you do use wild game, it is best to sprinkle sea salt on the breast meat at least an hour or two before cooking ( I dry brine mine overnight). This helps to tenderize and keep it juicy, its a game changer for wild game! Also keep in mind when grilling wild game that it cooks really fast, so be careful not to overcook it!
A trick I learned when it comes to roasting corn is to soak them in water (husks and all) for 30 minutes prior to grilling. This allows it to steam on the inside and keeps the husks from burning to a crisp. Once the corn is cooked I peel off the husk, rub a touch of ghee, salt and butter over the outside and place it back on the grill for a little extra char. The poblanos can go directly on the grill until blackened.
It takes a little extra time to roast the Corn and Poblano for the salsa, but it is definitely worth it! In fact, make a double batch of the salsa just to serve with chips as an appetizer! —Wild + Whole
Corn on the Cobs, with husks
Clove of Garlic, minced
Avocado Oil (or other neutral oil)
Goose Breasts, dry brined (I used Snow)
Ancho Chili Powder
In This Recipe
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.
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.
To serve, slice the ciabatta into toasts and layer with avocado, romaine, lime vinaigrette, sliced goose, and the roasted poblano - corn salsa.