Chinese New Year Roast Goose 中国烤鹅 (Cantonese Roast Goose Recipe) Traditional Chinese Cooking

goose

🥗Healthier: chicken

💰Cheaper: duck

Chicken is lower in fat and more accessible than goose.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often cheaper.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup has a lower glycemic index, while brown sugar is more affordable.

five-spice powder

🥗Healthier: cinnamon

💰Cheaper: mixed spices

Cinnamon offers a unique flavor, while mixed spices can be more economical.

Wash the young goose with cold water and salt.

Rub a layer of salt throughout the whole goose.

Cut off the wings and set them aside to cook with the roast.

Stuff the cavity of the goose with slices of ginger and stalks of scallions.

Poke holes all over the skin of the goose with a fork.

Prepare a marinade using chiho sauce, oyster flavor sauce, light soy sauce, and black vinegar.

Transfer the goose onto a roasting pan with paper napkins underneath to soak up moisture and refrigerate overnight.

Rub the marinade into the skin of the goose, starting with a light coating on the underside.

Put some marinade inside the cavity of the goose and place the wings back in.

Preheat the oven to 425°F (218°C) and roast the goose for 20 minutes.

After 20 minutes, reduce the temperature to 335°F (170°C) and roast for 2.5 to 3 hours.

Baste the goose with the juices every hour, applying a light coating of sauce.

In the last 15 minutes, baste the goose with honey for shine and sweetness.

Remove the goose from the oven and let it rest before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens