Cantonese roast goose

Method

1. 1 Rub a mixture of five-spice powder, soybean paste, ginger, and wine into the goose's belly cavity, then sew the opening shut.
2. 2 The belly is sewn shut to prevent the sauce from leaking out; that's how Cantonese roast goose is cooked through, juicy inside and crispy outside.
3. 3 Blanch the goose skin in boiling water for 30 seconds to shrink it, then pat it dry.
4. 4 Brush the entire hide with a mixture of malt extract and vinegar, then air dry for 12 hours until the hide is taut and dry like paper.
5. 5 Bake at 200 degrees for 40 minutes, then lower the temperature to 170 degrees and bake for another 35 minutes.
6. 6 Let the goose rest for 15 minutes before chopping it; chopping it immediately will cause the juices to spill all over the cutting board.

With an appliance

• Charcoal grill 2 hr

  Step 5: Clamp the goose on a rotating shaft about 25 cm from the two rows of red-hot charcoal, rotate for 45 minutes, then lower the charcoal and rotate for another 35 minutes. Place the fat near the charcoal for a more smoky flavor, but keep the area between the charcoal clear to prevent the fat from burning.