Cut off the feet and wing
tips of the goose.
Blend together the soy
bean paste, five-spice powder, star anise, sugar, soy sauce,
chopped garlic and yellow wine and rub the mixture all over the
inside of the goose.
Tightly fasten the neck
and tail openings with skewers or string to ensure that the
mixture does not run out when the goose is hung.
Place the goose on a rack,
breast up, and pour half the boiling water over it.
Turn the goose over and
pour the remaining boiling water over it.
Pat the goose dry and set
Heat the malt sugar,
honey, vinegar and water together, stirring to mix well, and brush
the mixture all over the goose.
Tie a piece of string
around the neck of the goose and hang it up in a draughty place
for 1 hour to dry.
Pre-heat the oven to 450oF
Place the goose on a rack
in a deep 5 cm roasting pan and roast the goose, breast side up,
for 12 minutes until golden.
Turn the goose over with a
towel (avoid using a fork) and roast for another 12 minutes.
Reduce the heat to 350oF
/ 180oC and with the goose breast side up again, roast
for 20 minutes.
Reduce the heat to 300oF
/ 150oC and roast for a further 10 minutes, then reduce
the heat to 250oF / 120oC and roast for a
further 10 minutes.
Finally, increase the heat
to 450oF / 230oC and roast for 10 minutes.
You have to watch closely
at this point to avoid burning the goose.
Chop the goose into
bite-sized pieces and serve.