📝 About This Recipe
A crown jewel of Cantonese cuisine, this Hong Kong Roast Goose features mahogany-hued, shatteringly crisp skin and succulent, fat-rendered meat infused with five-spice aromatics. This recipe utilizes the traditional 'air-drying' and 'syrup-coating' techniques that define the legendary roasteries of Sham Shui Po and Central. The result is a masterclass in texture and balance, served with a signature sweet-and-tart plum sauce to cut through the rich, decadent oils.
🥗 Ingredients
The Bird
- 5-6 kg Whole Goose (freshly cleaned, neck and feet removed)
The Dry Rub & Cavity Aromatics
- 2 tablespoons Salt (kosher or sea salt)
- 1 tablespoon Five-Spice Powder (high quality)
- 1 tablespoon Granulated Sugar
- 3 pieces Star Anise (whole)
- 4 slices Ginger (thickly sliced)
- 4 stalks Spring Onions (knotted)
The Scalding & Glazing Liquid
- 4 tablespoons Maltose or Honey (maltose provides the best shine)
- 2 tablespoons Red Rice Vinegar (for color and crispness)
- 1/2 cup White Rice Vinegar
- 2 tablespoons Shaoxing Rice Wine
- 6 cups Water (for the initial blanching)
Dipping Sauce
- 1/2 cup Plum Jam or Paste
- 1 teaspoon Lemon Juice
- 1/2 teaspoon Ginger Juice (freshly squeezed)
👨🍳 Instructions
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1
Thoroughly wash the goose and pat it completely dry with paper towels inside and out. Remove any excess fat from the cavity opening.
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2
Mix the salt, sugar, and five-spice powder. Rub this mixture generously inside the cavity of the goose. Insert the star anise, ginger slices, and knotted spring onions.
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3
Seal the cavity using a poultry needle or a metal skewer, weaving it through the skin to ensure no juices escape during roasting.
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4
The 'Air Pump' Technique: Use a manual pump or a straw to blow air between the skin and the meat through the neck opening. This separation is the secret to a truly crispy skin.
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5
Bring a large pot of water to a rolling boil. Hold the goose by the neck over the sink and carefully ladle boiling water over the entire skin for 2-3 minutes until the skin tightens and turns white.
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6
In a small saucepan, combine the maltose, red rice vinegar, white vinegar, and Shaoxing wine over low heat until the maltose is fully dissolved.
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7
Brush the glaze evenly over every inch of the goose's skin. Repeat this process twice to ensure a thick, even coating.
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8
Hang the goose in a cool, well-ventilated area (or in front of a fan) for at least 12-24 hours. The skin must feel like dry parchment paper before it goes into the oven.
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9
Preheat your oven to 200°C (400°F). Place a tray filled with water at the bottom of the oven to catch drippings and prevent smoking.
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10
Place the goose on a roasting rack breast-side up. Roast for 20 minutes, then lower the temperature to 170°C (340°F) and roast for another 45-55 minutes.
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11
Check for doneness: the internal temperature at the thickest part of the thigh should reach 74°C (165°F), and the skin should be a deep, glossy mahogany.
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12
Remove the goose from the oven and let it rest for at least 20 minutes. This allows the juices to redistribute so the meat stays moist.
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13
Carefully remove the skewers and drain the aromatic juices from the cavity into a bowl; this 'jus' can be served alongside the meat.
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14
Chop the goose into bite-sized pieces using a sharp cleaver, ensuring you cut through the bone cleanly to maintain the shape of the skin.
💡 Chef's Tips
Always use a goose that has been completely defrosted and brought to room temperature before starting. Do not skip the drying phase; if the skin is even slightly damp, it will steam rather than crisp. Maltose is superior to honey for achieving the 'glass' texture characteristic of Hong Kong roasts. If the wing tips or drumsticks brown too quickly, wrap them in small pieces of aluminum foil halfway through roasting. When chopping, use one decisive stroke with a heavy cleaver to avoid splintering the bones.
🍽️ Serving Suggestions
Serve with a side of traditional sweet plum sauce to balance the richness. Pair with steamed jasmine rice or thin wonton noodles tossed in the goose drippings. Accompany with blanched bok choy or gai lan with oyster sauce for a fresh crunch. A pot of hot Pu-erh or Jasmine tea is the perfect traditional beverage to cleanse the palate. For a modern twist, serve with a crisp, acidic Riesling or a light Pinot Noir.