Photograph of the finished Roast goose Cantonese

China · Ngỗng quay nhồi gia vị chấm xốt mận

Roast goose Cantonese

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

What to get ready

  • Photograph of Goose Goose 2.6 kg
  • Photograph of Five-spice powder Five-spice powder 40 g
  • Photograph of Maltose Maltose 160 g
  • Photograph of Rice vinegar Rice vinegar 180 ml
  • Photograph of Prune Prune 320 g
  • Photograph of Sugar Sugar 140 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 40 g
  • Photograph of Shallots Shallots 20
  • Photograph of Ginger Ginger 120 g
  • Photograph of Salt Salt 48 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking