📝 About This Recipe
A crown jewel of Cantonese rotisserie, this Roast Goose is celebrated for its glass-like shattered skin and succulent, aromatic meat infused with five-spice and fermented bean curd. Originating from the Pearl River Delta, the dish relies on a meticulous 'air-drying' process and a precise maltose glaze to achieve its signature mahogany sheen. It is a masterful balance of rendered fat, complex spices, and the deep, gamey richness that only high-quality goose can provide.
🥗 Ingredients
The Goose
- 1 piece Whole Goose (approx. 4-5kg, cleaned and patted dry)
The Dry Rub & Cavity Marinade
- 2 tablespoons Kosher Salt
- 1 tablespoon Five Spice Powder (high quality)
- 1 teaspoon Sand Ginger Powder (Cheung Fun) (essential for authentic flavor)
- 1 tablespoon Sugar
- 2 tablespoons Rose Wine (Mei Kuei Lu Chiew) (or dry Sherry)
- 2 tablespoons Hoisin Sauce
- 1 cube Red Fermented Bean Curd (mashed into a paste)
- 50 grams Ginger and Scallions (smashed)
- 3 pieces Star Anise
The Blanching & Glazing Liquid
- 4 tablespoons Maltose (can substitute with honey)
- 3 tablespoons Red Rice Vinegar
- 1/2 cup White Rice Vinegar
- 2 cups Water
For Serving
- 1/2 cup Plum Sauce (for dipping)
👨🍳 Instructions
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1
Thoroughly clean the goose, removing any remaining pinfeathers and excess fat from the cavity. Pat the skin extremely dry with paper towels.
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2
Mix the dry rub and marinade ingredients (salt, five spice, sand ginger, sugar, rose wine, hoisin, and bean curd) into a paste. Rub this mixture generously inside the cavity of the goose.
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3
Stuff the smashed ginger, scallions, and star anise into the cavity. Use a poultry needle or metal skewer to 'sew' the cavity shut tightly so no juices escape during roasting.
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4
Bring a large pot of water to a rolling boil. Hold the goose by the neck and carefully ladle boiling water over the entire skin for 1-2 minutes until the skin tightens and turns slightly translucent.
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5
In a small saucepan, combine the maltose, both vinegars, and 2 cups of water. Heat gently until the maltose is fully dissolved. This is the glazing liquid.
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6
Ladle the warm glazing liquid over the blanched goose skin several times, ensuring every inch is coated. This creates the crisp, lacquered finish.
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7
Hang the goose in a cool, breezy place (or in front of a fan) for at least 12-24 hours. The skin must feel like parchment paper before it hits the oven.
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8
Preheat your oven to 200°C (400°F). Place the goose on a roasting rack set over a tray filled with an inch of water to catch drippings and prevent smoking.
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9
Roast the goose for 20 minutes at 200°C, then lower the temperature to 170°C (340°F) and continue roasting for another 45-55 minutes.
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10
Check for doneness: the internal temperature at the thickest part of the thigh should reach 75°C (165°F) and the skin should be a deep, glossy mahogany.
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11
Remove from the oven and let the goose rest undisturbed for at least 20 minutes. This allows the juices to redistribute, ensuring the meat stays moist.
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12
Carefully remove the skewers to drain the aromatic cavity juices into a bowl (this can be used as a dipping jus). Carve the goose into bite-sized pieces using a sharp cleaver, ensuring each piece has a bit of skin.
💡 Chef's Tips
The secret to crispy skin is the drying process; if you live in a humid climate, use a hair dryer on the 'cool' setting to speed it up. Avoid piercing the skin during the preparation or roasting process, as leaking fat will prevent the skin from crisping. If the wingtips or drumsticks start to darken too quickly, wrap them in small pieces of aluminum foil. Always use a roasting rack; if the goose sits in its own fat, the bottom skin will become soggy and greasy. For the most authentic flavor, try to source a 'Lion Head' goose from an Asian butcher if available.
🍽️ Serving Suggestions
Serve alongside a high-quality sweet plum sauce to cut through the richness of the goose fat. Pair with steamed bok choy or gai lan drizzled with oyster sauce for a balanced meal. Accompany with a bowl of fragrant jasmine rice or thin wonton noodles tossed in the cavity drippings. A pot of strong Pu-erh tea is the traditional beverage choice to aid digestion after a rich meal. For a modern pairing, a crisp Off-dry Riesling or a light Pinot Noir complements the five-spice aromatics beautifully.