Guest keepshooting Posted September 12, 2012 Report Share Posted September 12, 2012 Ingredients: 1 goose (about 2.1 kg when gutted) Marinade: Soy bean paste, oyster sauce, sugar, salt and spices to taste. Ingredients for “skin tuning”: White vinegar, maltose Method: 1. Add maltose to white vinegar and cook to a syrup. 2. Cut the goose open and evenly spread the marinade mix inside and close. 3. Through the neck, pump air into the goose body to swell it up. Briefly poach the goose in boiling water to firm its shape. 4. Run syrup evenly over the goose. This is called “skin tuning,” an essential step for crispy skin. 5. Set the goose aside for 30 minutes to air dry. 6. Set the goose over a charcoal fire for 40 minutes until skin turns a maroon color. During the process of roasting, rotate the sides of the goose twice to allow for even heating. 7. Leave the roasted goose to cool for 10 minutes. Chop into pieces and serve while the goose is still warm. Quote Link to comment Share on other sites More sharing options...
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