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Cantonese roast goose
(1) Selecting the Goose: Choose 2kg to 3kg of young geese with a good amount of fat. After slaughtering, remove any lice, internal organs, wings, and feet. Make sure to drain off excess water thoroughly.
(2) Seasoning the Goose: Sprinkle 1 tablespoon of spiced salt powder and 2 tablespoons of sauce evenly into the abdominal cavity. Use a bamboo skewer to massage the seasoning into the meat. Then, rinse the entire goose body in hot water at around 70°C. Once cleaned, apply a sugar syrup over the surface and hang it in a well-ventilated area to dry.
(3) Preparing the Seasonings:
For every 1kg of goose meat:
- Spiced Salt Mixture: Combine 4kg of salt with 400g of allspice, mix well.
- Sauce: Mix 1.5kg soy sauce, 200g garlic, and sesame oil. Add a small amount of salt, then stir in 400g white sugar, 100g white wine, 200g green onions, 200g ginger, and 200g sesame paste. Stir until fully combined.
- Sugar Syrup: Dissolve 200g commercial sugar in 1kg of cold water, stirring until smooth.
(4) Roasting the Goose: Place the dried goose in a special oven or regular oven. Roast on low heat for about 20 minutes. Once most of the moisture has evaporated, increase the heat and continue roasting while turning the goose regularly. Cook for an additional 25 minutes, ensuring the chest is facing downward during the final stage. After roasting, brush the goose with a little peanut oil to enhance its shine and flavor. For the best taste, serve the roasted goose while it's still hot. It’s recommended to cook and sell it fresh, as prolonged storage can affect its flavor.