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Loading...A heritage Cantonese specialty featuring a fragrant marinade of fermented red bean curd, five-spice, and Shaoxing wine, slow-roasted until the skin turns lacquered and crisp. The defining trick of every Hong Kong roast house is drying the bird thoroughly before roasting, producing the glassy crackling that shatters at the first bite. Served with plum sauce and cucumber, this is celebratory food at its most glorious.
Prep Time30 mins
Cook Time75 mins
Total Time105 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 640 kcalCalories
- 48 gFat
- 14 gSaturated Fat
- 6 gCarbs
- 0 gFiber
- 4 gSugar
- 48 gProtein
- 820 mgSodium
- 540 mgPotassium
- 35 mgCalcium
- 5 mgIron
- 6 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the goose
- 1 whole goose (about 9 lb / 4 kg), giblets removed, rinsed and patted dry
For the marinade
- 4 tbsp fermented red bean curd, mashed with 2 tbsp of its liquid
- 4 tbsp soy sauce (3 tbsp light + 1 tbsp dark)
- 3 tbsp Shaoxing wine
- 2 tbsp granulated sugar
- 1 tbsp hoisin sauce
- 1 tsp five-spice powder
- 1 tsp white pepper, 6 crushed garlic cloves, and 1 inch grated fresh ginger
- 2 tbsp sesame oil
For the glaze
- 3 tbsp maltose syrup (or honey)
- 1 tbsp rice vinegar
- 2 tbsp hot water
For serving
- 1/2 cup plum sauce or sweet bean sauce, for dipping
- 1 cucumber, sliced into thin spears
- Steamed jasmine rice or fine egg noodles
Directions
- Place the cleaned goose on a large tray. In a bowl, combine the mashed fermented bean curd, both soy sauces, Shaoxing wine, sugar, hoisin, five-spice, white pepper, garlic, ginger, and sesame oil to form a thick, aromatic paste.
- Rub the marinade generously over the entire goose, slipping some under the breast skin and inside the cavity. Cover and refrigerate overnight (12 to 24 hours) so the flavors fully penetrate the meat.
- Remove the goose from the fridge and rinse briefly under cool water to wash off excess surface marinade. Pat completely dry inside and out with paper towels — moisture is the enemy of crisp skin.
- Set the goose breast-up on a wire rack over a rimmed baking sheet, or hang it in a cool, well-ventilated spot for 4 to 6 hours (a fan on low works well) until the skin is dry, smooth, and taut to the touch.
- Preheat the oven to 400°F (200°C). Whisk the maltose syrup, rice vinegar, and hot water together until smooth, then brush a thin, even layer over the entire goose.
- Roast the goose on the rack inside a roasting pan at 400°F for 30 minutes to set the skin, then reduce the heat to 350°F (175°C) and continue roasting for about 45 more minutes, basting twice with pan drippings, until juices run clear at the thigh and the skin is deep mahogany and crisp.
- For extra browning, broil 2 to 3 minutes at the end, watching carefully to prevent burning. The internal temperature should read 165°F (74°C) in the thickest part of the thigh.
- Transfer the goose to a cutting board and rest for 15 minutes so the juices redistribute. Carve through the crispy skin into the meat, slicing into bite-sized pieces arranged neatly on a warm platter.
- Serve hot with plum sauce, cucumber spears, and steamed rice or noodles. Spoon any leftover pan juices over the meat or use them to dress the rice.
Cook’s Notes
- Drying the skin uncovered in front of a fan overnight is the single most important step — it ensures the glassy, crackling crispness that defines a proper Hong Kong roast goose.
- Fermented red bean curd (nam yue) is the signature flavor of Cantonese roast meats; don't skip it. Look for it in small glass jars at Chinese grocery stores.
- If maltose syrup is hard to find, honey works for a slightly sweeter, less traditional glaze — it still produces excellent color and sheen.
- Save the rendered goose fat from the roasting pan — it's prized in Cantonese kitchens for frying rice or roasting potatoes the next day.
- A 9 lb goose feeds 6 generously; for a smaller bird, shave 10 minutes off the second roasting stage so the breast does not dry out.
