Roasted Goose Leg Recipe | Fraser Valley Specialty Poultry

Ingredients

• Carcasses and neck from 1 goose, cut into 1 inch pieces
• 6 button mushrooms, sliced
• 2 small shallots, sliced
• 1 clove garlic, sliced
• 1 sprig of thyme
• 200 ml red wine
• 200 ml Madeira
• 400 ml veal stock
• 200 ml chicken stock
• 1 tablespoons cold butter, in small cubes
• Canola oil
• 8 Brussel sprouts, trimmed and cut in ½
• 1 small red kurri squash or pumpkin, peeled and seeded, cut in wedges
• 12 multicolored baby carrots
• 4 medium pieces of sunchokes (Jerusalem artichokes), whole or cut in half depending on the size
• Drizzle of olive oil and Banyuls vinegar