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Best Easy Cantonese Roast Goose Recipe

Name: Best Easy Cantonese Roast Goose Recipe
Total time: 240 min
Yield: 220 g
Ingredients: whole goose 1 pieces; scallion 4 stalks; ginger 6 slices; Chinese five spice powder 2 tsp; honey 3 tbsp; soy sauce 3 tbsp; Shaoxing wine 2 tbsp; salt 2 tbsp; hoisin sauce 1 tbsp; ground white pepper 1 tsp; rice vinegar 2 tbsp

Premium roast goose with shatteringly crispy skin is one of Cantonese cuisine's crowning achievements. This protein-packed family celebration dish delivers unparalleled depth of flavor and is a Hong Kong culinary icon.

Cook 240 min Difficulty HARD 680 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

whole goose 1 pieces
scallion 4 stalks
ginger 6 slices
Chinese five spice powder 2 tsp
honey 3 tbsp

Seasonings/Sauce

soy sauce 3 tbsp
Shaoxing wine 2 tbsp
salt 2 tbsp
hoisin sauce 1 tbsp
ground white pepper 1 tsp
rice vinegar 2 tbsp

Nutrition summary

Carbohydrates 12 g 7%

Protein 38 g 22%

Fat 54 g 71%

Serving size 220g

Cooking steps

1

Clean the goose thoroughly, remove extra fat, and pat dry. Use a fork to prick the skin all over to help fat render.
2

Rub the goose cavity with salt, Chinese five spice powder, scallion, ginger, and Shaoxing wine for even seasoning.
3

Mix soy sauce, hoisin sauce, ground white pepper, and rice vinegar. Brush the mixture evenly over the goose's skin.
4

Blanch the goose with boiling water to tighten the skin, hang it up, then air-dry in a cool, ventilated place for at least 6 hours for crispiness.
5

Preheat oven to 400°F (200°C). Place the goose on a rack in a roasting pan, roast breast side up for 30 minutes. Then lower heat to 350°F (175°C), baste skin with honey and roast for 1.5–2 hours until golden brown and crisp.
6

Rest the goose for 20 minutes before carving to keep juices locked in and the skin crispy. Serve with extra hoisin sauce and steamed pancakes if desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The whole goose is the key ingredient, providing the signature rich, juicy meat and unique flavor that distinguishes Cantonese Roast Goose. Aromatics such as scallion, ginger, and Chinese five spice powder further define its authentic profile.

Q. How do I achieve super crispy goose skin at home?

To get shatteringly crisp skin, prick the goose skin all over, blanch it with boiling water, and thoroughly air-dry for at least 6 hours. Careful basting with honey during roasting, and starting with high oven heat, also create the essential crispy lacquered finish.

Q. What heat and time control is most important when roasting the goose?

Roast initially at 400°F to render fat and crisp the skin, then lower to 350°F to gently finish cooking the meat without drying it out. The two-stage roasting method ensures moistness inside and crackling skin outside.

Q. How can I prevent dry or chewy roast goose?

Letting the goose rest after roasting allows juices to settle, resulting in juicy meat and maintains the textural contrast that makes this celebration dish beloved.

Q. What is the nutrition breakdown per serving?

Each serving (220g) contains approximately 680 kcal, 12g carbohydrate (7%), 38g protein (22%), and 54g fat (71%). This makes the dish high in protein and fat, with moderate carbohydrate content.

Best Easy Cantonese Roast Goose Recipe

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