Ingredients

Smoked Goose Breast
4 Canada Goose Breasts

Brine
4 cold cups
1/4 cup salt
1/4 cup brown sugar
Chipotle flakes, to taste (optional)

Rub
1 tbsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1 tbsp garam masala
1 tsp brown sugar
1/2 tsp black pepper

Fiddleheads
Approx. 3 cups fiddleheads
2 tbsp butter
2 cloves garlic, grated or pressed through garlic press

Flatbread
2 cups self raising flour
1 cup plain yogurt + more if necessary to bring dough together
1 tsp baking powder
2 cloves garlic, grated or pressed through garlic press
1/2 tsp smoked paprika
Sea salt and pepper to taste

Flatbread Dip
1 1/2 cups plain greek yogurt
Grated cucumber, to taste
Pinch of paprika
1 clove garlic, grated (more if desired)
Sea salt and pepper to taste

Smoked Goose
1. Mix all brine ingredients in a large bowl until salt and sugar dissolve
2. Place goose into brine making sure it is completely covered. Add a bit more water if necessary.
3. Cover with plastic wrap and place in refrigerator for 24 hours
4. After 24 hours, remove from refrigerator and pat dry and allow the goose breast to come to room temperature for an hour or 2.
5. Coat with spice rub on all sides and gently rub into the meat.
6. Preheat smoker to 225. Add goose breasts and let smoke to desired doneness (ours were about 5 hours).
7. Once desired temperature is reached (checking with meat thermometer), remove from smoker, cover and let rest.

Fiddleheads
Fiddleheads need to be cleaned and cooked thoroughly to ensure safe eating
1. Remove brown, papery shell from fiddleheads
2. Rinse under cold water being sure to clean off any debris and dirt
3. Let soak in cold water for a few minutes stirring occasionally. Change the water and do this a few times as necessary until water remains mostly clean.
4. Bring a pot of water to boil, ad fiddleheads and boil for 15 minutes.
5. Strain fiddleheads and immediately place in a bowl of ice water to stop cooking. From this point the fiddleheads are ready to be use for any application.
6. Melt butter in a hot pan or on a griddle and add garlic
7. Add fiddleheads and sauteé just until tender (approx. 2 mins)

Flatbread
1. In a large bowl, mix together dry ingredients
2. Add yogurt incrementally, mixing until dough comes together
3. Let dough rest 15 minutes
4. Turn dough out, onto a floured surface and gently roll into a “log” approximately 2 inches thick
5. Cut into 4 equal peices and roll or form each one into the desired shape approximately 1/8 inch thick
6. Brush one side with oil and place, oil side down, onto a hot grill.
7. Brush opposite side with oil once on the grill
8. Grill until you have nice grill marks on each side. You want the outside slightly crispy with inside still soft and chewy.

Flatbread Dip
Mix all ingredients together in a small bowl

Serving Suggestions
To turn this dish into a tasty hors d’oeuvre slice the flatbread into small “cracker” sized peices, top with a dollop of the dip, a nice thin slice of goose breast (hot or cold) and a fiddlehead.