Ingredients:
For the Goose:
1 whole goose (around 5-6 kg), cleaned and giblets removed
1 cup boiling water
1/4 cup honey
2 tablespoons Chinese five-spice powder
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Shaoxing wine (optional)
1 teaspoon salt
- For Roasting:
- 1 orange, halved
- 1 onion, quartered
- 1 cup water
Instructions:
- Marinate the Goose:
- In a large bowl, combine boiling water, honey, five-spice powder, light soy sauce, dark soy sauce, rice wine vinegar, Shaoxing wine (if using), and salt. Stir until the honey and salt dissolve.
- Submerge the goose completely in the marinade, ensuring it coats the entire bird. Cover the bowl and refrigerate for at least 12 hours, preferably overnight.
- Prepare for Roasting:
- Preheat your oven to 220°C (425°F).
- Remove the goose from the marinade and pat it dry with paper towels.
- Stuff the cavity with the orange and onion halves. Truss the goose legs with kitchen twine (optional) to help them cook evenly.
- Roast the Goose:
- Place the goose breast-side up on a wire rack set over a roasting pan.
- Pour the water into the bottom of the pan to prevent burning.
- Roast for 30 minutes at 220°C (425°F).
- Reduce the heat to 180°C (350°F) and continue roasting for another 1.5 - 2 hours, or until the internal temperature of the thickest part of the thigh reaches 75°C (167°F).
- Basting (Optional):
- During the last 30 minutes of roasting, baste the goose occasionally with the leftover marinade for a deeper flavour and crispier skin.
- Resting:
- Once cooked, remove the goose from the oven and transfer it to a carving board. Tent loosely with foil and let it rest for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavourful dish.
- Carving and Serving:
- Carve the goose into desired portions and discard the orange and onion halves.
- Serve the roast goose with steamed rice and your favourite dipping sauces, such as plum sauce, hoisin sauce, or sweet chilli sauce.
Tips:
- For extra crispy skin, prick the goose skin all over with a fork before marinating.
- If your oven doesn't have a broil setting, you can increase the heat to 220°C (425°F) for the last 5-10 minutes of roasting to achieve a crispier skin. However, keep a close eye on the bird to avoid burning.
- Leftover roast goose can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition Information:
(per serving, based on 1/4 of a goose)
- Calories: 500-600 (depending on fat content)
- Fat: 30-40g
- Protein: 40-50g
- Carbohydrates: 5-10g
Enjoy this delicious and authentic taste of Hong Kong!
