Yields 6 Portions
1 whole Goose
1 each Lemon
4 cups Water
3 tablespoons Honey
3 tablespoons dark Soy sauce
2/3 cup Rice wine
Level of Difficulty:
1 Hour 30 Minutes
6 Hours 30 Minutes
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Rinse the goose well and blot it completely dry with paper towels. Insert a meat hook near the neck.
Cut the lemon into 1/4-inch slices, leaving the rind on. Combine the lemon slices, water, honey, soy sauce and rice wine, in a large pot and bring the mixture to a boil. Turn the heat to low and simmer for about 20 minutes.
Baste this mixture over the goose several times, until all of the skin is completely coated with the mixture. Hang the goose in a cool, well-ventilated place to dry for 4-5 hours. Once the goose has dried, the surface of the skin will feel like parchment.
Preheat the oven to 475°F.
Place the goose on a rack in a roasting pan, breast side up. Put 2/3 cup of water into the pan. Roast the goose in the oven for 15 minutes. Reduce heat to 350°F and continue to roast for 1 hour and 10 minutes.
Remove the goose from the oven and let it sit for at least 10 minutes before you carve it.
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