Roast Goose
Classic Cantonese roast goose, crispy skin, tender meat, shiny red color, served with sweet and sour plum sauce, refreshing and unforgettable.
Ingredients
11 items- Goose 1 (about 2.5 kg)
- Salt 2 tablespoons
- Sugar 2 tablespoons
- Five-spice powder 1 tablespoon
- Soy sauce 2 tablespoons
- Cooking wine 2 tablespoons
- Garlic 5 cloves
- Ginger 1 piece (15g)
- Maltose 3 tablespoons
- White vinegar 2 tablespoons
- Warm water 100 ml
Nutrition
Steps （10 steps）
Clean the goose thoroughly, remove innards and excess fat, pat dry inside and out with paper towels.
Mix salt, sugar, five-spice powder, soy sauce, cooking wine, minced garlic and ginger. Rub mixture all over the goose inside and out, massage well. Marinate for 2 hours.
Prepare glaze: combine maltose, white vinegar and warm water; stir until dissolved. Set aside.
Bring a large pot of water to a boil. Blanch the goose for about 1 minute until skin tightens, then immediately transfer to cold water and pat dry.
Brush the glaze evenly over the goose skin. Let sit 10 minutes, then apply a second coat. Use a fan to dry the surface for about 30 minutes.
Preheat oven to 200°C. Place goose on a roasting rack, position in middle oven, roast for 30 minutes until skin begins to brown.
Remove goose, cover wing tips and drumsticks with foil. Reduce oven to 180°C and continue roasting for 50 minutes until skin is golden and glossy.
If color is uneven, brush with oil, increase temperature to 210°C and roast 5-10 more minutes until skin is crispy and deep red.
Insert a chopstick into the thickest part of the thigh; if juices run clear, it's done. Remove and let rest 10 minutes, then chop into pieces.
Arrange the chopped goose on a plate and serve with sour plum sauce for dipping.
Tips
The key to crispy skin is thorough drying; ideally marinate and dry overnight. Apply glaze thinly and evenly. Resting before chopping retains juices.
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