【Deep Well Roast Goose】
Five-Spice Roast Goose Salt: Combine 10g star anise, 6g each of cinnamon bark, fennel seeds, and Sichuan peppercorns, plus 5g cardamom pods. Rinse lightly, then dry-roast in a heated dry wok over low heat until fragrant. Remove and grind into powder. Mix the ground spice powder with 40g salt, 20g MSG, 10g sand ginger powder, and 20g granulated sugar until well blended.
Goose Sauce: Place 100g of homemade Five-Spice Roast Goose Salt in a bowl. Add 50g chopped dried shallots, 50g seafood sauce, 40g minced garlic, 20g Sijibao peanut butter, 3g rose wine, 50g Donggu Yipin Xian soy sauce, and 15g Knorr barbecue sauce. Mix thoroughly.
Surface Brine: Pour 2 bottles of white vinegar, 150g maltose, 15g rose wine, 3/4 bottle of Zhejiang red vinegar, 10g lemon slices, and 250g cold water into a bowl. Mix thoroughly without heating.
Detailed Preparation Process:
1. Place the cleaned black-brown goose in a basin. Soak in water for 2 hours to remove excess blood. Hang the prepared goose to drain thoroughly. Stuff the prepared goose marinade into the abdominal cavity.
2. After filling, secure the cavity with a goose pin to prevent sauce leakage. Marinate breast-side down for approximately 40 minutes to infuse flavor.
3. Insert the tube of an air pump into the goose's trachea and inflate it. After inflation, cut off the wings and feet.
4. Bring a pot of water to a rolling boil. Lift the goose by its neck and lower its lower body into the boiling water first. After one minute, submerge the entire goose. Remove when the skin tightens and the net-like pattern becomes distinctly visible.
5. Rinse the scalded goose thoroughly in clean water, briefly soak it, then lift it out. Hang the goose using a goose hook to drain excess water. Once drained, evenly coat it with the prepared glaze mixture.
6. Insert a piece of stiff paper between the goose's head and neck. Do not skip this step! During heating, a small amount of blood will seep from the trachea. Without the paper, this blood will run down the goose, preventing proper browning in those areas.
7. Place the prepared goose in a drafty area to air-dry for 6 hours until the skin is completely dry. Transfer the goose to the oven and roast for 45 minutes before removing.
Cooking Tip:
Key temperature control for roasting goose: Leave the oven lid off for the first 10 minutes after placing the goose inside.
After 10 minutes, cover the oven and roast at 250°C-260°C for 15 minutes.
Reduce the temperature to 200°C-220°C and continue roasting for 25 minutes.
Guangdong-style roast goose uses black-brown geese as the standard, typically selecting plump, tender young geese around 90 days old with a net weight of 6 to 7 jin (approximately 3-3.5 kg).