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How to process roast goose?
Roast goose is a beloved delicacy from Guangdong, renowned both domestically and internationally for its rich flavor and unique preparation. This traditional dish requires careful selection of ingredients and precise cooking techniques to achieve the perfect balance of crispy skin and tender meat.
To begin, choose high-quality geese such as the Qingyuan black-brown goose, also known as the Ukrainian brown goose. These birds should weigh between 2.25 to 3.0 kilograms and have soft skin, a plump body, and good fat content. Goslings can also be used if they meet the same quality standards. Once selected, the geese are slaughtered, bled, and then cleaned thoroughly. The abdominal cavity is opened, and all internal organs are removed. The mouth and feet are also cleaned, and the skin is prepared for salting.
Next, the seasoning mix is made. For every 50 kilograms of raw goose, you'll need 2 kilograms of refined salt, 0.2 kilograms of star anise, 2 kilograms of sugar, 50 kilograms of 0.5% white wine, 1 kilogram of light soy sauce, 2 kilograms of sesame, 2 kilograms of soy sauce, garlic, and a small amount of other seasonings. All these ingredients are mixed together and used to marinate the geese. After marinating, the mixture is placed inside the abdominal cavity, and the opening is sewn shut with a bamboo needle. The entire goose is then coated with a concentrated syrup solution made by boiling sugar in cold water, and it's left to dry.
For the roasting process, the oven is preheated to a low temperature first. The goose is placed on the rack and roasted over a gentle fire for about 20 minutes until the skin turns golden and crisp. Then, the temperature is increased to 200°C, and the goose is cooked for another 20 minutes to ensure the meat is fully cooked and flavorful. A layer of crushed peanuts is added on top before it’s finished.
The final product should have a bright red, glossy skin, juicy and fragrant meat, and a rich, savory flavor. When ready to serve, the roast goose is allowed to cool slightly before being sliced into even pieces using a sharp knife. It can be served in its original shape, either hot or cold, or packed for customers to take home and reheat, preserving the authentic taste and presentation of the dish.