Ningbo Roast Goose
A traditional delicacy from southeastern Zhejiang, charcoal-roasted until the skin turns glossy red and the meat is tender, fragrant, and crispy.
Ingredients
Cleaned goose (rinse twice with boiling water, hang to dry, and rub fine salt thoroughly into the inner wall of the cavity)
1 (3000g)
Honey (diluted in 25 times its volume of water)
15g
Minced ginger
15g
Shaoxing wine
25g
Scallion segments
15g
Fine salt
15g
Star anise (pre-roasted and crushed)
15g
MSG (monosodium glutamate)
1g
Sichuan peppercorn (pre-roasted and crushed)
10g
Sesame oil
25g
Cassia bark (pre-roasted and crushed)
15g
Instructions
1
Prepare the seasoning
Pre-roast the star anise, cassia bark, and Sichuan peppercorn, then crush them and place them in a bowl. Add the Shaoxing wine, minced ginger, scallion segments, and MSG, and mix well.
2
Marinate the goose
Rinse the cleaned goose twice with boiling water, hang it to dry, and rub fine salt thoroughly into the inner wall of the cavity. Then place the mixed seasoning inside, sew up the goose's vent with wire, grip the two wings, and hang it upside down on an iron hook. Dilute the honey in 25 times its volume of water and pour it evenly over the goose.
3
Roast
Place in the oven and roast over charcoal fire. Keep the oven temperature at 250°C, cover and roast for 30 minutes. When the aroma is released, open the lid, rotate the iron hook to the other side, cover again and slow-roast for about 15 more minutes. After removing from the oven, take out the wire and the seasoning inside, brush with sesame oil, chop into strips and slices, and serve.
