Using Herbs and Spices


Asian Home Recipe

Five-Spice Roast Goose Recipe

Ingredients :

3 kg

1 tablespoon

1 teaspoon

1 piece

1 tablespoon

2 tablespoons

2 teaspoons

1 tablespoon

6 cups

2 tablespoons

4 tablespoons

4 tablespoons

1 cup

Young goose

Soy bean paste

Five-spice powder

Star anise

Sugar

Light soy sauce

Garlic, chopped

Chinese yellow wine

Boiling water

Malt sugar

Honey or corn syrup

Vinegar

Water

Method :
  • 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 it aside.

  • 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 / 230oC.

  • 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.

 

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