Corned goose breast with bacon and onion jam

Pickling spice and a good long brine make this a juicy and flavourful addition to any meat and cheese plate. Serve with a creamy blue cheese and a rich port wine for a perfect late summer evening snack. Ingredients (Makes 2 breasts) 2 goose breasts, boneless/skinless ½ baguette, sliced and baked for 5 minutes to make crostini 4 oz Gorgonzola cheese (optional) Brine Bring all ingredients to a boil. Allow to cool for one hour in fridge. 8 cups water ½ cup kosher salt ⅓ cup meat tenderizer, available in spice section of grocery store 3 tbsp pickling spice 4 whole garlic cloves 3 tbsp brown sugar 2 bay leaves 2 tsp whole black peppercorns Bacon & onion jam 6 strips bacon, chopped 1 Spanish onion, diced ¼ cup port wine 1 tsp grainy Dijon mustard 2 tbsp maple syrup 3 tbsp cider vinegar Salt and pepper Directions 1. Place meat in glass or plastic container with lid. Cover meat with cooled brine (see detail, left), seal with lid, and refrigerate for three or four days. 2. Remove from brine and pat dry with clean kitchen towel. Preheat oven to 300˚F. 3. Place brined goose breast in roasting pan. Add enough water to reach half way up the meat. Cover and roast for 2 to 2.5 hours, checking regularly to ensure water has not evaporated (add more if it has). 4. Remove from oven, allow to cool, then cover with plastic wrap and refrigerate. Making the jam 1. Sauté bacon over medium high heat in a heavy pot. 2. Once fat is rendered, about eight to 10 minutes, add onions, and sauté for five minutes. 3. Add port wine, grainy Dijon mustard, maple syrup, and cider vinegar. Cover pot and cook on low for 15 minutes. 4. Remove lid and stir. Continue to cook over low heat for 45 minutes until jam is nice and caramelized. 5. Remove from heat and let cool. Place mixture into a Mason jar with lid and refrigerate. Originally published in the Ontario OUT of DOORS Wild Food digital exclusive For more cooking, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream