Sweet and Sour Roast Goose with Autumn Squash and Cranberries

November 16, 2017
0 Ratings
Photo by Mark Weinberg
  • Serves 6 to 8
Author Notes

In Lakota, this recipe is called Čhaŋháŋpi Tiktíča úŋ Maǧá Čheúŋpapi nakúŋ Wagmú na Watȟókeča T’áǧa. This slow-roasted goose will emerge from the oven golden brown and tender. The sauce was inspired by an older recipe using “sour sap,” a vinegar made from the maple syrup’s last run blended with the maple syrup. Save the fat that collects at the bottom of the roasting pan for cooking vegetables, frying corn cakes, or sautéing other meats. This recipe works equally well with duck if you adjust the cooking time accordingly.

From The Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley (University of Minnesota Press, October 2017)
Copyright 2017 Ghost Dancer, LLC. All rights reserved. Used by permission of the University of Minnesota Press. —Sean Sherman

Test Kitchen Notes

Sean's goose was moist and tender. Per his recommendation we served it with wild rice. The sweet and tangy vegetables took well to the rice's crunchy texture. Maple vinegar may be hard to find, in which case, substitute a mixture of apple cider vinegar and maple syrup. —The Editors

What You'll Need
  • 1 whole goose, about 10 pounds
  • Coarse salt
  • 1 pinch crushed juniper
  • 1 large butternut squash (peeled, seeded, and cut into 2 inch chunks
  • 1 cup cranberries
  • 1/4 cup maple syrup
  • 2 tablespoons maple vinegar
  • 1 teaspoon coarse mustard
  1. Rinse and dry the goose with paper towels. Rub it inside and out with the salt and refrigerate, uncovered, for at least 6 hours or overnight. Then pat it dry with paper towels, set it on a rack, and allow it to come to room temperature, about an hour. Trim any excess fat from the goose and reserve for another use. Using the tip of a sharp knife, lightly score the breast and leg skin in a crosshatch pattern. This helps to render the fat more quickly during roasting.
  2. Preheat the oven to 325°F. Season the goose with a little more salt and the ground juniper. Place the goose on a rack in a deep roasting pan and roast for about an hour. Every 30 minutes or so, baste the bird with the pan juices; then pour off the fat through a sieve into a large heatproof bowl (and reserve it for later use). Reduce the heat to 275°F, add the cubed squash and cranberries to the pan, and return the goose to the oven. Continue roasting until a thermometer registers 165°F at the center of the breast, about 1½ to 2 hours. Total roasting time is about 3 hours.
  3. In a small dish, whisk together the maple syrup, vinegar, and mustard to make a glaze. Brush the goose with the glaze several minutes before removing it from the oven. When it is done, place the goose on a carving board and allow to rest for 20 to 30 minutes before carving. Serve the goose with the squash and cranberries drizzled with the pan juices.

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