Sweet and Sour Roast Goose with Autumn Squash and Cranberries

This slow-roasted goose will emerge from the oven golden brown and tender. The sauce was inspired by an older recipe using “sour sap,” a vinegar made from the maple syrup’s last run blended with the maple syrup. Save the fat that collects at the bottom of the roasting pan for cooking vegetables, frying corn cakes, or sautéing other meats.

This recipe works equally well with duck if you adjust the cooking time accordingly.