Photograph of the finished Cantonese roast goose

China · Ngỗng quay Quảng Đông

Cantonese roast goose

2 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Goose Goose 3.5 lb
  • Photograph of Maltose Maltose 3.5 oz
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Five-spice powder Five-spice powder 0.7 oz
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 3.5 oz
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking