Cantonese Roast Goose

Ingredients

Whole goose

1 (about 8-10 pounds)

Salt

2 teaspoons

Rice vinegar

1/4 cup

Honey

1/4 cup

Fresh ginger, minced

2 tablespoons

Garlic, minced

4 cloves

Chinese five-spice powder

2 teaspoons

Dark soy sauce

1/4 cup

Light soy sauce

1/4 cup

Instructions

1. Begin by cleaning the goose thoroughly, removing any excess fat from the cavity, and pat it dry with paper towels. This is crucial for achieving crispy skin.
2. In a mixing bowl, combine the light soy sauce, dark soy sauce, five-spice powder, minced garlic, minced ginger, honey, rice vinegar, and salt. Whisk the mixture until well blended.
3. Carefully rub the marinade all over the goose, ensuring to coat both the inside and outside evenly. For optimal flavor, let the goose marinate in the refrigerator for at least 2 hours, or overnight for the best results.
4. Preheat your oven to 350°F (175°C).
5. Place the marinated goose on a rack in a roasting pan, breast side up. This allows air to circulate and helps achieve that coveted crispy skin.
6. Roast the goose in the preheated oven for approximately 2 hours, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (75°C). Baste the goose occasionally with the drippings to enhance flavor and moisture.
7. Once cooked, remove the goose from the oven and let it rest for about 10 minutes before carving. This helps the juices redistribute for moist, flavorful meat.
8. Serve the roast goose with your choice of side dishes such as steamed rice, stir-fried vegetables, or a fresh cucumber salad for a refreshing contrast.