Osmanthus Beggar King Goose

Name: Osmanthus Beggar King Goose
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Ingredients: 1 (about 2000 g) dressed goose (washed and patted dry); 150 g osmanthus salt; 50 g osmanthus flowers; 25 g basil (chopped); 30 g dark soy sauce

Prepared goose slow-simmered (煨), marinated in osmanthus salt and stuffed with osmanthus flowers and basil, then wrapped in clay and baked in the beggar's-chicken style; the meat is tender and richly fragrant.

3h 10m

Easy

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Ingredients

dressed goose (washed and patted dry) 1 (about 2000 g)

osmanthus salt 150 g

osmanthus flowers 50 g

basil (chopped) 25 g

dark soy sauce 30 g

Instructions

Marinating

Wash the goose, pat it dry, rub all over with osmanthus salt, and marinate for about 30 minutes. Then stuff the cavity with the osmanthus flowers and chopped basil.

Wrapping

For the wrapping technique, please refer to "Authentic Beggar's Chicken."

Slow-Roasting in Ashes

For the "slow-roasting in ashes" technique, please refer to "Authentic Beggar's Chicken." Because the goose is larger than a chicken, the cooking time should be slightly longer than for "Beggar's Chicken."