Wild Wood-Fired Goose
This sweet-n-salty wood-fired goose is a true treat for dinner especially when basted with this homemade teriyaki glaze.
Have you ever made teriyaki sauce? Glossy and amber-colored, it’s delicious and super simple to prepare. Use freshly grated ginger and minced garlic for a more intense overall flavor.
The ingredients go like this: soy sauce, water, honey, brown sugar, grated ginger and garlic. Simmer and whisk in a slurry of water and cornstarch as the thickening agent. STIR. STIR. STIR. Once you have achieved a full coating on the back of a spoon – remove from heat and let cool.
Mix the brine ingredients in a glass or plastic dish and submerge the goose in the liquid. Brine for up to 24 hours. Remove the bird from the brine, rinse and pat dry. Refrigerate for 2-4 hours before quartering and cooking.
Heat a saucepan over medium-low heat and add soy sauce, brown sugar, honey, water, ginger and garlic. Stir to combine dissolving the brown sugar. In a small bowl mix together the water and cornstarch. Add the cornstarch blend to the saucepan and stir frequently until the sauce thickens and coats the back of a spoon. Remove from heat and let cool.
Set the Traeger temperature to 225 degrees and preheat, lid closed for 15 minutes. Select heavy smoke if optional.
Season the goose breasts and legs with salt and pepper. Set the quarters on the grill, skin side up, basting with the teriyaki glaze. Close lid and smoke for 60 minutes. Open the lid and baste the goose again with the teriyaki glaze. Continue smoking for an additional 30 minutes or until the breast registers 140 degrees.
Increase the heat to 400 degrees.
Turn the meat skin side down and baste with the teriyaki glaze. Wood-fire for 7-10 minutes to crisp the skin.
Remove and rest before slicing. Serve with steamed rice.
Ingredients
- 1 goose, quartered with skin on
- kosher salt
- fresh cracked black pepper
Brine
- 6 cups water
- 1/2 cup brown sugar
- 1 tbsp kosher salt
Teriyaki Glaze
- 1/4 cup low sodium soy sauce
- 3 tbsp brown sugar
- 2 tbsp honey
- 1 cup water
- 1/2 tsp grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup water + 2 tbsp cornstarch
Instructions
- Mix the brine ingredients in a glass or plastidish and submerge the goose in the liquid. Brine for up to 24 hours. Remove thbird from the brine, rinse and pat dry. Refrigerate for 2-4 hours beforquartering and cooking.
- Heat a saucepan over medium-low heat and add soy sauce, brown sugar, honey, water, ginger and garlic. Stir to combine dissolving the brown sugar. In a small bowl mix together the water and cornstarch. Add the cornstarch blend to the saucepan and stir frequently until the sauce thickens and coats the back of a spoon. Remove from heat and let cool.
- Set the Traeger temperature to 225 degrees and preheat, lid closed for 15 minutes. Select heavy smoke if optional.
- Season the goose breasts and legs with salt and pepper. Set the quarters on the grill, skin side up, basting with the teriyaki glaze. Close lid and smoke for 60 minutes. Open the lid and baste the goose again with the teriyaki glaze. Continue smoking for an additional 30 minutes or until the breast registers 140 degrees.
- Increase the heat to 400 degrees. Turn the meat skin side down and baste with the teriyaki glaze. Wood-fire for 7-10 minutes to crisp the skin.
- Remove and rest before slicing. Serve with steamed rice.