Supreme Roast Goose
Main Ingredient: One black-feathered goose.
Seasoning Ingredients: 1 red onion, 2 slices ginger, 2 garlic cloves, 2 celery stalks (all deep-fried until fragrant), 2 star anise pods, 2 bay leaves.
Marinade: 75g roast goose salt, 35g roast goose sauce, 3g Jiujiang Double Distilled Rice Wine.
Glaze: Roast goose crispy skin solution.
Method:
1. Slaughter and clean a 3.8kg black-feathered goose (usually done at the market). Briefly rinse out blood (about 15 minutes), then hang to drain thoroughly.
2. Stuff goose salt and sauce into the cavity, rubbing evenly with extra focus on thicker meat areas. Add aromatics and double-distilled rice wine. Sew the cavity opening closed with a goose needle to prevent sauce leakage.
3. Lay the goose flat, breast-side down and back-side up, and let rest for 2 hours (this allows the thick breast meat to absorb more flavor; prop the rear end slightly elevated during resting).
4. Insert a needle into the trachea near the throat incision. Inflate the goose until the skin puffs up and the body appears plump (avoid overinflating to prevent skin rupture during roasting).
5. Bring a pot of water to a vigorous boil. Submerge the goose to tighten the skin (approximately 8 seconds; ensure surface oils emerge). Briefly plunge into cold water, then hang using a roasting hook. Once skin is slightly dry, evenly coat with crispy skin glaze, starting from the head and covering the entire body. Place aluminum foil under the throat incision to prevent blood from staining the skin.
6. Hang the goose in a well-ventilated, low-temperature area or air-conditioned room. Use a horn fan to dry the skin (approximately 6 hours, depending on weather and indoor humidity).
7. Preheat the oven to 240°C (460°F). Place the goose in the oven with its back facing the heat source. Roast until the skin turns golden-red and crispy, and the weight has significantly reduced (typically 48-55 minutes for a 3.5kg goose; actual time varies based on the number of geese, heat intensity, and weather conditions, differing between winter and summer).
8. Remove the goose and hang for about ten minutes before pulling out the tail pin. Drain the juices, strain through a fine mesh sieve, and serve sliced portions drizzled with the reserved goose belly juices.
Roast Goose Sauce:
3 pounds each of seafood sauce and fermented bean paste
2 pounds Zhuhou sauce
2 bottles each of peanut butter and sesame paste
2 bottles Yellow River fermented bean curd
Roast Goose Crispy Skin Solution:
10 pounds white vinegar
2 bottles Zhejiang vinegar
2.6 pounds maltose
6 ounces Erguotou liquor
2 lemons, sliced