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Cantonese roast goose
(1) Selecting the Goose: Choose 2kg to 3kg of young geese with good fat content. After slaughtering, remove any lice, internal organs, wings, and feet, then drain off excess water. This ensures a clean base for seasoning and roasting.
(2) Seasoning the Goose: Sprinkle 1 tablespoon of spiced salt powder and 2 tablespoons of sauce into the abdominal cavity. Use a bamboo skewer to evenly distribute the seasoning inside. Rinse the goose body in hot water at around 70°C to help set the flavors. Once done, apply a sugar syrup onto the surface and hang the goose in a well-ventilated area to dry thoroughly before roasting.
(3) Preparing the Seasonings:
- For the Spiced Salt: Mix 4kg of salt with 100g of allspice and 100g of spiced salt powder, ensuring even distribution.
- For the Sauce: Combine 1.5kg of soy sauce, 200g of garlic, 200g of sesame oil, and a small amount of salt. Then add 400g of white sugar, 100g of white wine, 200g of green onions, 200g of ginger, and 200g of sesame paste. Mix everything thoroughly to create a rich, aromatic sauce.
- For the Sugar Syrup: Dissolve 200g of commercial sugar in 1kg of cold water until fully mixed. This syrup helps give the goose a glossy finish during roasting.
(4) Roasting the Goose: Place the dried goose into a special oven or regular oven. Start by roasting on low heat for about 20 minutes. As the goose loses most of its moisture, increase the heat and continue roasting while turning the bird occasionally. When the chest is facing upward, bake for an additional 25 minutes until fully cooked. After roasting, brush the goose lightly with peanut oil to enhance its shine and flavor. It’s best served hot immediately after roasting, as prolonged storage can affect its taste and texture. For the best results, serve it fresh from the oven.