|
Ingredients :
3 kg young goose
2 piece star anise
1 tablespoon soy bean paste
1 teaspoon five-spice powder
1 tablespoon sugar
2 tablespoons light soy sauce
3 teaspoons garlic, chopped
1 tablespoon Chinese yellow wine
6 cups boiling water
2 tablespoons malt sugar
5 tablespoons honey
4 tablespoons vinegar
1 cup water
Method :
Discard the wing tips and feet of the
goose. Mix the soy bean paste, star anise, soy sauce, sugar, five-spice
powder, chopped garlic and yellow wine. Rub the mixture all over the
inside of the goose. Fastened the neck and tail openings tightly with
skewers or string to keep the mixture from flowing out when the goose is
hung. Place the goose on a rack,
breast up, and pour half the boiling water over it. Turn the goose over and
pour the remaining boiling water over it. Pat the goose dry with
kitchen paper and set
it aside. Heat the malt sugar,
honey, vinegar and water together, stirring to mix well, and brush
the mixture all over the goose. Tie a piece of string
around the neck of the goose and hang it up in a draughty place
for 1 hour to dry. Pre-heat the oven to 450oF
/ 230oC. Place the goose on a rack
in a deep 5 cm roasting pan and roast the goose, breast side up,
for 12 minutes until golden. Turn the goose over with a
towel (avoid using a fork) and roast for another 12 minutes. Reduce the heat to 350oF
/ 180oC and with the goose breast side up again, roast
for 20 minutes. Reduce the heat to 300oF
/ 150oC and roast for a further 10 minutes, then reduce
the heat to 250oF / 120oC and roast for a
further 10 minutes. Finally, increase the heat
to 450oF / 230oC and roast for 10 minutes. You have to watch closely
at this point to avoid burning the goose. Chop the goose into
bite-sized pieces and serve.
|
