Roast goose Cantonese

Method

1. 1 Sauté five-spice powder with shallots, ginger, and salt, then stuff it into the goose's cavity.
2. 2 Sew the opening in the belly shut so that the marinade liquid remains inside throughout the roasting process.
3. 3 Stuffed and sewn shut is the difference from the hollow-shell version; the meat is therefore marinated from the inside out.
4. 4 The skin is then cracked open by pumping air, then boiling water is poured over it, and it's brushed with a mixture of malt syrup and vinegar.
5. 5 Dry the skin in cold air for 12 hours to make it rough, then rotate it at 200 degrees for 80 minutes.
6. 6 Cook dried plums with sugar and vinegar to make a sweet and sour sauce, then serve it with chopped goose.

With an appliance

• Oven 3 hr

  Preheat oven to 200 degrees Celsius for 80 minutes, with water tray underneath, then reduce temperature to 180 degrees Celsius for the final 20 minutes.