Roast goose is now more popular in Hong Kong than roast duck, and having had the chance to eat at a Michelin Star roast-goose restaurant, I just had to share this recipe with you. It’s not a quick one by any stretch, but it’s Oh So Good and totally worth the time and effort! Duck roasted this way can be used in the recipes on the following pages.
- Preparation times: 40 minutes
- Cooking times: 1 hour 30 minutes
- Serves: 6
- 2 kg (4 lb 8 oz) oven-ready duck or goose
- 2 tsp salt
- 4 tbsp honey
- 1 tbsp rice vinegar
- 280 ml (9½fl oz) warm water
For the stuffing
- 1 tbsp groundnut oil
- 1 spring onion (scallion), finely chopped
- 2 cm (¾in) piece of fresh ginger, finely chopped
- 2 tbsp Chinese rice wine
- 1 tbsp Chinese five spice
- 1 tsp granulated sugar
- 1 tbsp yellow bean sauce
- 1 tbsp hoisin sauce
Tip for buying a goose
Look for a plump goose with pale, unblemished skin beneath which there is a good layer of fat. Goose is packed with flavor with rich, densely textured meat. Although it has a high fat content, most of this is under the skin, rather than in the meat, which means that it melts and bastes the breast during cooking, keeping it juicy.
Pat the duck or goose dry with kitchen paper. Remove the wing tips and the lumps of fat from inside the neck flap. Heat a large saucepan of water to boiling and blanch the bird for a few minutes, then remove and dry it thoroughly with kitchen paper. Rub the bird with the salt and tie the neck tightly with string.
To make the stuffing, heat the oil in a wok, then add all the stuffing ingredients, stir to combine and heat until bubbling. Allow the stuffing to cool, then pour the mixture into the cavity of the bird and sew it up securely using a meat skewer.
Dissolve the honey with the vinegar and warm water and brush it all over the bird – give it several coatings, then hang the bird up (head down), using an S- shaped metal hook, to dry it in an airy and cool place for at least 4–5 hours or preferably overnight.
Preheat the oven to 200°C (400°F). Hang the bird, head down, from the top rack and carefully slide a roasting tray of boiling water in the base of the oven. If your oven isn’t deep enough, lay the bird on a wire rack over the roasting tray and turn every 20 minutes during the cooking time. Roast for 25 minutes and then reduce the temperature to 180°C (350°F) and roast for a further 30 minutes, basting with the remaining coating mixture once or twice. If you like your bird well done, add a further 15–20 minutes but ensure you baste twice within this time so the skin doesn’t burn.
Let the bird rest for 30 minutes before removing the string and pouring out the liquid stuffing into a jug to use as gravy. Slice the meat into bite-sized pieces.
Serve hot or cold on a bed of Perfect Steamed Rice with the gravy poured over the top.
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