Roast Goose Recipe
Ingredients :
3 kg 1 tablespoon 1 teaspoon 1 piece 1 tablespoon 2 tablespoons 2 teaspoons 1 tablespoon 6 cups 2 tablespoons 4 tablespoons 4 tablespoons 1 cup	Young goose Soy bean paste Five-spice powder Star anise Sugar Light soy sauce Garlic, chopped Chinese yellow wine Boiling water Malt sugar Honey or corn syrup Vinegar Water
Method : Cut off the feet and wing tips of the goose. Blend together the soy bean paste, five-spice powder, star anise, sugar, soy sauce, chopped garlic and yellow wine and rub the mixture all over the inside of the goose. Tightly fasten the neck and tail openings with skewers or string to ensure that the mixture does not run out when the goose is hung. Place the goose on a rack, breast up, and pour half the boiling water over it. Turn the goose over and pour the remaining boiling water over it. Pat the goose dry and set it aside. Heat the malt sugar, honey, vinegar and water together, stirring to mix well, and brush the mixture all over the goose. Tie a piece of string around the neck of the goose and hang it up in a draughty place for 1 hour to dry. Pre-heat the oven to 450oF / 230oC. Place the goose on a rack in a deep 5 cm roasting pan and roast the goose, breast side up, for 12 minutes until golden. Turn the goose over with a towel (avoid using a fork) and roast for another 12 minutes. Reduce the heat to 350oF / 180oC and with the goose breast side up again, roast for 20 minutes. Reduce the heat to 300oF / 150oC and roast for a further 10 minutes, then reduce the heat to 250oF / 120oC and roast for a further 10 minutes. Finally, increase the heat to 450oF / 230oC and roast for 10 minutes. You have to watch closely at this point to avoid burning the goose. Chop the goose into bite-sized pieces and serve.