Cantonese Siu Ngo Roast Goose with Five-Spice

What you need

• 1 whole goose, 4-5 kg (9-11 lb), cleaned
• 2 tbsp salt
• 1 tbsp Chinese five-spice powder
• 2 star anise, whole
• 2 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 250 ml (1 cup) boiling water
• 2 tbsp honey
• 2 tbsp red rice vinegar, or white rice vinegar
• 1 tbsp maltose, loosened with 1 tbsp hot water
• plum sauce, for serving

Method

Restated from the original video

1. 1

   Pat the goose dry inside and out and trim off loose fat at the cavity opening.

2. 2

   Mix the salt, five-spice, Shaoxing wine and both soy sauces. Rub the mixture all over the inside of the cavity only, keeping the skin dry, and tuck in the star anise.

3. 3

   Close the cavity tightly with a metal skewer and truss the legs with string.

4. 4

   Set the goose on a rack over a tray and refrigerate it uncovered for 12 hours, or hang it in a cool, airy place, until the skin feels dry.

5. 5

   Whisk the honey and vinegar into the boiling water and brush it all over the skin.

6. 6

   Return the goose to the fridge uncovered for 6 hours more, until the skin is taut and looks almost papery.

7. 7

   Heat the oven to 220 °C (425 °F) with a tray of water on the bottom shelf.

8. 8

   Roast the goose on a rack, breast side up, for 30 min.

9. 9

   Lower the oven to 180 °C (350 °F) and roast for 90 min more, brushing the skin with the loosened maltose every 30 min. Cover any spots that darken too fast with foil.

10. 10

    Check the thickest part of the thigh: it must read at least 74 °C (165 °F) and the juices should run clear.

11. 11

    Rest the goose for 20 min, then pour the juices from the cavity into a small bowl.

12. 12

    Chop the goose through the bone into pieces with a heavy cleaver and serve with plum sauce and the warm juices.

Imported from tablejourney.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.