Snow Goose Barbacoa Tacos

Last weekend I was up in South Dakota doing a little Snow Goose Hunting with Last Call Outfitters and two of my good girlfriends. We had a blast, even if we didn't get as many geese as we had hoped for, we still managed to get a good amount. Yes, I was that crazy girl who carried a cooler full of goose meat on the plane back home with me! I was not about to let that meat go to waste. So for this taco Tuesday, I thought I would show the versatility of goose and use it for tacos! And this recipe my friends is one of the best taco recipes to date! I based it off of my love for Chipotle. In the small town where I live we don't have a Chipotle any where close which breaks my heart. But these tacos actually came out better than the beef ones I love so much at Chipotle. So let me kindly introduce you to Canada Snow Goose Barbacoa Tacos! Print this recipe out, because you are going to want to make these over and over again!

Snow Goose Barbacoa Tacos

By Chef Bri for Wilderness to Table



·      4 Whole Snow Goose Breasts

·      1.5 Cups Beef Broth

·      4 Chipotle Chilis in Adobo Sauce

·      3 TBS Garlic, Chopped

·      1.5 TBS Cumin, ground

·      1 tsp. Kosher Salt

·      1 tsp. Black Pepper, ground

·      ½ tsp Cloves

·      3 Bay Leaves

·      ¼ Cup Lime Juice


In the bowl of a blender, add ½ cup of the beef broth, chipotle chilies, garlic, salt, pepper, and cloves. Blend on high till the mixture is smooth. Then add the mixture to a dutch oven, add the rest of the beef broth, bay leaves and add the goose breast.

Cook on medium low for 45 minutes. Then remove the goose breast from the dutch oven and shred with two forks. Once all the meat is shredded add it back to the Dutch oven add the lime juice and simmer on low for 25 minutes. Season with salt and pepper if needed. Strain the liquid from the meat before serving.

To serve:

·      Homemade Taco Shells

·      Pepper Jack Cheese, Shredded

·      Pico de Gallo

·      Sour Cream

Seared Duck Breast & Farro Herb Risotto

Duck is one of my favorite proteins. When done perfectly that fat is rendered and creates the most beautiful crunchy crust which is a perfect contrast to the rich yet sweet duck. But done poorly and you can have a chewy fatty mess that you are more than likely to toss out. So I've created a list of helpful tips on achieving the most perfect seared duck breast.

 Here are my tips when cooking duck:

  1. Use a Cast Iron Skillet- You may notice that I use my cast iron skillet a lot, and you should too! That duck fat you lay down on it will help season your pan! Plus they keep heat so well.
  2. Add a tiny bit of oil to the pan - I'm talking about maybe 1 tablespoon, just to help get that duck fat rendering. Don't use too much or else you won't render the fat, and you will be left with fat on your breast and no crunchy crust.
  3. Score the Skin and Fat- take a knife and gently score the skin and fat on the duck breast. Be careful though, don't cut all the way down to the meat. 
  4. Make sure your pan is Hot- Always make sure you pan is nice and hot when you place those breasts down. If you pan is not hot enough you won't get the sear and color you are looking for.
  5. Always place the Breast Skin side Down- when ever you sear anything always sear with the presentation side down first!
  6. Don't Touch- Its tempting but try not to move or touch the breast while its cooking, you don't want to disturb that beautiful Maillard Reaction thats taking place.
  7. Cook to 122F then take it off the heat- Cook the duck breast to an internal temperature of 122F for rare and let it carry over cook to 125F. If you prefer more well done cook to 130F.

Pan Seared Duck Breast with Farro Herb Risotto



  • 2-4 Duck Breast, skin on
  • Season with Salt & Pepper
  • 1/2 tsp. Chinese 5 Spice

In a cast iron skillet, add about 1 TBS of vegetable oil to the pan, heat the pan on high to medium heat. Score the skin and fat of the duck breasts and season with salt, pepper and Chinese 5 Spice. Once the pan is nice and hot add the duck breast to the pan skin side down. Once the skin is crispy and the fat is rendered, flip to other side to finish cooking if needed. Cook to desired doneness.

Farro Herb Risotto:

  • 1 Cup Farro 
  • 6 Cups Duck Stock (or Chicken Stock)
  • 4 TBS Butter
  • 2 Shallots
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 Cup White Wine, anything dry
  • 2 TBS Dill, chopped
  • 2 TBS Basil, chopped
  • 1 TBS Tarragon, chopped
  • 1 tsp Thyme, chopped
  • 4 TBS Parsley, chopped
  • 1 Cup Parmesan Cheese, grated

To make the farro risotto, soak the farro in enough water to cover it and soak for 30 minutes. Then drain.

In a cast iron skillet, melt the butter and add the shallots and season with the salt and pepper. Sauté till the shallots are clear. Deglaze the pan with the white wine, and scrape any bits off with a wooden spoon. Cook till almost all of the wine has evaporated. Then add the farro  and 1/2 c  chicken stock. Continue to cook and stir the farro and stock till that 1/2 cup has been soaked up by the farro. Continue adding the remaining broth 1/2 cup at a time, until the farro is nice and creamy and cooked through, about 30 minutes. Once the farro is cooked take it off the heat and add all the chopped herbs and parmesan cheese. Stir to combine everything and let the parmesan melt into the farro.

To serve, top a bowl of the risotto with the seared duck breast slices. 

Foie Gras Burger with Bacon Jam

So as a chef, I have been asked to be on some of these silly food shows that are out there. I have passed on most of them. As I do not want to cook on a mini stove, with one hand tied behind my back and my other in an oven mitt, while having to make ingredients like Twinkies, Sausage and Prunes into a dessert. But I did get asked to be on a show that ended up not getting aired, where I was asked to make my version of the best burger ever! One of the best burgers (well sliders) I ever had was at Joel Robuchons restaurant where we were served Foie Gras Sliders. Holy Guac!! They were the most amazing things ever, my husband and I even ordered a second round of them. Then they had to roll us out of the restaurant! Those incredible bites of those sliders are what inspired me to make my version of the best burger ever. 

So, this will be a time wherel I'm not going to pass out the full recipe for my burger, due to the fact that its so freaking awesome, I have to keep some secrets to myself. I will however share the Bacon Jam Recipe that I used as a condiment to my burger. And trust me you will be okay with that! You will want to spread this jam on a packet of crackers and eat them while on a Netflix bender for sure!

But first let me tease you with what I put into my burger. My patty consists of some Waygu Beef, some other cuts and Foie Gras mixed in! Sounds incredible doesn't it? Well to make the burger even better, I make homemade Brioche buns. Yeah, you know the bread that you can't stop eating because its so buttery and delicious? Yes that one! I then lay down my patty with the foie gras onto of the brioche bun and top my patty with my most favorite cheese EVER, Mt. Tam Cheese by Cowgirl Creamery. When I was living in Napa my husband and I would go visit Cowgirl creamery and sit out on the grassy fields and eat this cheese, sometimes just all by its self. But back to the burger, I finish it off with a heaping spoonful of my bacon jam and spread truffle aioli onto the brioche bun.

And I'm sorry to say the only way your going to get my burger is if I love you enough to have you over our house to cook it for you! But please try my bacon jam and top your favorite burger recipe with it!

Bacon Jam:

  • 1 # Thick Cut Bentons Bacon, diced
  • 2 red onions, small diced
  • 1/2 Cup Brown Sugar
  • 1/3 Cup Coffee, brewed
  • 1/4 Cup Maple Syrup 
  • 1 TBS Balsamic Vinegar
  • 2 TBS Whole Grain Mustard

In a cast iron skillet cook the bacon for about 7 minutes till the bacon is still chewy but some pieces are crispy. When done, remove the bacon from the pan with a slotted spoon and reserve. Add the onions to the rendered bacon fat and cook the onions till they are caramelized about 20 to 30 minutes. Then add the coffee, maple syrup, balsamic vinegar and mustard. Stir to combine. And continue to cook for about 30 to 40 more minutes on med low or till the mixtures is nice and thick with a jam like consistency. Place the jam in a mason jar and serve or store in the refrigerator for up to one week.

Duck Confit Tacos with Avocado Crema

Duck Confit Tacos with Avocado Crema and Slaw

Duck Confit:

  • 2 uncooked Duck Legs
  • 1 TBS Salt
  • Zest of 1 Lemon
  • 3 Cloves Garlic, crushed
  • 1 TBS Allspice Berries
  • 2 Sprigs of fresh Thyme
  • Coarsely ground black pepper
  • 2 Cups Rendered Duck Fat, melted

In a vacuum sealable bag combine the duck, salt, zest, garlic, allspice, thyme and pepper. Seal in a vacum sealer and place the bag in the refrigerator for 24 hours. 

Then remove the duck legs and rinse them off with water and pat dry. Place the extra ingredients from the bag in the bottom of a oven safe dish large enough to hold the legs. Place the duck legs skin side down in the dish. Then pour the melted duck fat over the duck legs. Cover with a lid and bake for 6 to 7 hours, until the meat is falling off the bone when touched. Then take the meat out and reserve the duck fat.


  •  Corn Tortillas
  • Avocado Creme
  • Nappa Cabbage, sliced thin
  • 1 Carrot, julienned 
  • Cotija Cheese

 Shred the duck meat using two forks. Then heat a large sauté pan with about 4 TBS of the reserved duck fat and fry the shredded duck till the edges are nice and crispy. Place some of the meat in the tortilla top with avocado crema, cabbage, carrots and cottage cheese.


Avocado Crema:

  • 1 - Hass Avocado
  • 1/4 Cup Sourcream
  • 1/4 Cup Chives
  • Juice of 2 Limes
  • 1/4 tsp Garlic Salt
  • 1/4 tsp Black Pepper

In a blender place all the ingredients together and blend on medium till the sauce is nice and smooth. Add a couple tablespoons of water if needed to help blend the ingredients together.