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Cantonese Roast Goose

Name: Cantonese Roast Goose
Total time: 1d
Yield: 6 servings
Cuisine: China
Ingredients: 1 goose (~4kg); Stuffing: hoisin, soy, five spice, sugar, ginger, scallion, star anise; Skin glaze: maltose, vinegar, water; Plum sauce to serve

Siu ngo — a whole goose stuffed with five-spice marinade, lacquered with maltose and roasted to shattering-crisp skin.

1d 6 servings Hard

Ingredients

• 1 goose (~4kg)
• Stuffing: hoisin, soy, five spice, sugar, ginger, scallion, star anise
• Skin glaze: maltose, vinegar, water
• Plum sauce to serve

Method

Step 1 of 425%

Pump air under the skin; scald and dry.

Swipe left/right to change step

1
Pump air under the skin; scald and dry.
2
Fill cavity with stuffing; sew closed.
3
Brush with maltose glaze; air-dry overnight in fridge.
4
Roast at 200°C 90 min, turning; rest and chop through the bone.