Cantonese Roast goose is a Cantonese specialty dish consists of plump, succulent, and tender meat of goose with a delicately crispy skin. In Cantonese style, Cantonese ducks are stuffed with aromatics and marinades and the goose is typically roasted in a charcoal furnace at very high temperatures and that's why the fatty skin become crispy. Preparation of the goose takes a few days. You need to air-dry the goose prior to roasting so that the skin become crackling crispy and also Cantonese goose are stuffed with aromatics and marinades.
Peking duck is another famous duck recipe of China. But there is a difference in serving process of these two variety Peking duck is traditionally sliced and served with Mandarin pancakes whereas Cantonese Roast goose is usually served whole with white rice and sweet plum sauce on the side.
Here is an authentic recipe of Cantonese Roast goose.
Ingredients of Cantonese Roast Goose
- 1 (4 1/2-pound) goose (oven-ready)
- 2 teaspoons fine salt
- 1 tablespoon oil
- 1 tablespoon finely chopped green onion
- 1 teaspoon finely chopped fresh ginger root
- 1 tablespoon minced garlic
- 1 tablespoon superfine sugar
- 2 tablespoons of Chinese rice wine (you may use dry sherry also )
- 1 tablespoon yellow bean sauce
- 1 tablespoon hoisin sauce
- 1 teaspoons Sichuan peppercorns
- 2 to 3 whole star anise
- 1/2 teaspoon ground cloves
- 1/2 tablespoon ground Chinese cinnamon
- 1/2 tablespoon ground fennel seeds
- 1/4 cup maltose syrup, or honey
- 1/2 teaspoon red food coloring, optional
- 1 tablespoon rice vinegar
- 1 cup warm water
Instruction of Making Cantonese Roast Goose :
- Clean the goose first very well. Remove the tips of wings and the fat lumps from inside the cavity. Rinse well with water and dry it with paper towels.
- Now rub salt over the whole goose. Place the duck on a ceramic plate and keep uncovered in the refrigerator for 2 hours.
- Toast the Sichuan peppercorns in a dry skillet or wok over low to medium heat for around 3 minutes or until the aroma of the peppercorns is released.
- Grind the toasted peppercorns and the star anise in a spice grinder.
- Pass the ground seasonings through a fine-mesh strainer.
- Mix ground cloves, ground cinnamon, and ground fennel seeds with it.
- Grind all the spices again in a spice grinder until very fine.
- Heat the oil in a small pan. Add the green onion, ginger root, and garlic and sauté everything until fragrant.
- Add the sugar, bean sauce, hoisin sauce, Chinese rice wine and spice powder to it. bring it to a boil and stir often.
- Reduce the heat and simmer 2 to 3 minutes when the marinade start boiling, .
- After 2-3 minutes, remove the pan from the heat and set aside to cool completely.
- Boil water in a large pot.
- Remove the goose from the refrigerator and tightly tie the neck of the goose with kitchen string.
- Pour the cooled marinade into the cavity of the goose and sew the cavity closed securely using a heavy needle and kitchen twine.
- Place the goose carefully in the boiling water holding it by the legs. Pour boiling water using a ladle over any exposed portions of goose until the skin has contracted.
- Remove the goose from water when all of the skin has tightened up and dry it well.
- Hang the goose head-down with any S-shaped hook and place a pan under it to catch any drips. You can do another thing also to make the goose dry. Place a rack on a plate and now place the goose on the rack. By this process, plate will catch if there is any drippings. Now keep the whole thing in the fridge uncovered for 24 to 48 hours.
- Dissolve the maltose or honey, red food coloring and rice vinegar in the warm water in a small bowl .
- Brush it all over the air-dried goose two to three times.
- Set the oven at 200 C. Position a rack in the center of the oven on a rimmed baking sheet. Now place the goose on the rack and roast for 25 minutes.
- Reduce the heat to 180 C. Brush with the remaining glaze mixture and cook for another 30 minutes more.
- Your goose roast is ready now.
- Bring out the goose from the oven and give it rest for 10 minutes.
- Place the goose in a clean pan and let the juices drain into the pan.
- Collect the juices to a small saucepan, remove the fat and bring to a boil. Reduce the heat now and simmer 2 minutes to concentrate the flavors. Serve the juice in a gravy boat alongside the duck.
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