October Recipe of the Month: Cranberry Sweet & Sour Goose Breast - Stratford Chefs School

October Recipe of the Month: Cranberry Sweet & Sour Goose Breast

 

Our October’s recipe of the month is brought to you by the 2017 Writer in Residence, Andrew George Jr. Andrew George is a celebrated Chef and author of two cookbooks: “Modern Native Feasts” and “A Feast for All Seasons”. Andrew is also a member of the Wet’suwet’en Nation in British Columbia.

Autumn is a very busy time for many people – with school and the numerous holidays. For the Wet’suwet’en, it is a time to hunt, preserve, and prepare meats and vegetables for the winter season. It’s also a time to come together to enjoy the abundance of fresh food and the generosity of the Creator. Thanksgiving has a similar sentiment. It is a time to gather with family, eat delicious food, and give thanks for the things that you are blessed to have in your life.

October’s recipe of the month, Cranberry Sweet & Sour Goose Breast, is a delicious addition to a Thanksgiving feast or can be served as a tasty main course on a crisp fall evening.

Cranberry Sweet & Sour Goose Breast

Ingredients

4 Large boneless goose breasts, skin on
2 TBSP Salt
1 tsp Ground black pepper
2 TBSP Sugar
6 Medium onions, thinly sliced
2 TBSP olive oil
½ Cup Sherry vinegar
½ Cup Honey
1 Cup Fresh cranberries

 

Method

In a large glass baking dish, rub goose breasts with salt, pepper, and sugar. Let stand at room temperature for 3-5 hours or overnight in the refrigerator. Rinse salt, pepper, and sugar from goose and dry thoroughly with paper towel. Place into a clean baking dish.

Preheat broiler to high. Broil 5-6 minutes per side. Remove from oven and set aside to rest. Goose should be served medium-rare.

In a large frying pan on medium heat, sauté onions in oil until translucent, about 5 minutes. Add vinegar and honey, and simmer for 3-4 minutes. Stir in fresh cranberries and spoon into the bottom of your serving dish. Slice goose breast on a bias and place on top of sauce, skin side up.

 

This recipe was brought to you by our 2017 writer in residence Andrew George. Our 2018 writer in residence is Jane Sigal. Jane is the author of Bistronomy: Recipes from the Best New Paris Bistros. She will be appearing at some of the Appetite for Words events this month! The festival will feature Taste of France: A Literary Dinner with Jane Sigal and Master Theory Class: with Author Jane Sigal. Or, for more Indigenous cuisine, check out Cooking with the Wolfman: Indigenous Fusion Literary Dinner.

What Sets Stratford Chefs School Apart

 

 

Innovative Program

Our unique program model is method-based, hands-on, experiential, work-integrated learning.

High Quality Program

An enriched, immersive curriculum with exceptional standards and small classes.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.

Alumni

SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.

Applications are now open for our 32 Week Professional Diploma Program!
Classes start October 22, 2019

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