Roast Goose燒鵝

Thoroughly clean the goose, removing any excess fat from the cavity. Pat dry with paper towels.

In a bowl, combine light soy sauce, Shaoxing wine, five-spice powder, white pepper, salt, and sugar. Rub this marinade thoroughly inside the goose cavity.

Place star anise, cinnamon stick, ginger slices, and spring onions inside the goose cavity. Secure the opening with a skewer or needle and thread to prevent the stuffing from falling out.

Hang the goose by its neck or place it on a rack over a sink. Slowly and carefully pour boiling water over the entire skin of the goose until it tightens and becomes smooth. Turn the goose to ensure all sides are blanched.

In a separate bowl, whisk together maltose syrup, rice vinegar, and 200ml water until combined. Evenly brush this solution over the entire skin of the blanched goose.

Hang the goose in a cool, well-ventilated area, preferably with a fan, for at least 4-6 hours, or ideally overnight (12-16 hours) until the skin is completely dry and taut. This is crucial for crispy skin.

Preheat your oven to 200°C (390°F).

Place the dried goose on a rack in a roasting pan, breast side up. Roast for 30 minutes.

Reduce oven temperature to 160°C (325°F). Continue roasting for another 90-120 minutes, basting occasionally with any drippings, until the skin is golden brown and crispy, and the internal temperature of the thickest part of the thigh reaches 82°C (180°F).

Remove the goose from the oven and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavourful meat.

Carve the roast goose into bite-sized pieces. Serve hot, optionally with a drizzle of light soy sauce and sesame oil.