Roasted Goose – A Hong Kong Classic

Allowing for overnight brining and carefully pricking the skin ensures tender, flavorful meat and crispy golden-brown skin. Enhancing its flavor by adding citrus zest into the brine and stuffing its cavity further amps up its taste and aroma.

Request that your butcher remove the legs, neck and wings as well as chop up the wishbone to make carving easier. Rinse well inside and outside before patting dry with paper towels.

Preparation

Though this recipe takes more work than traditional Peking duck, the result is still deliciously moist and tender roast chicken. Chef Pepin’s overnight brining ensures maximum flavourful notes while his delicate skin pricking protects from overcooking or drying out.

To make brine for goose, combine salt, sugar, peppercorns and bay leaves with enough water to cover it completely in a container or large saucepan before refrigerating for 6-8 hours before refrigerating it again.

Once the goose is ready for cooking, remove from its brine and pat dry before returning it to the refrigerator uncovered for one or two hours to help dry its skin.

Once your goose is ready to roast, preheat the oven to 180degC / 350degF and truss its legs and neck with kitchen string before using a meat thermometer to check its doneness; goose should reach a deep golden colour and become just tender before proceeding with its breast roast. Start the legs first then roast the breast.

Cooking

Hong Kong is world renowned for its vibrant food culture and goose is a signature item found everywhere from streetside joints and restaurants, airports and train stations, to many of the city’s hotels.

To create the perfect succulent roast goose at home, start by pricking its skin all over with the point of a knife or skewer (without puncturing its flesh) then patting dry and applying generous amounts of salt rub – this draws out any excess moisture while making for crispier skin in your oven.

Once your skin is dry, cook your bird for approximately one third of its total cooking time (weigh your bird before stuffing and allow 15 mins per pound). As it nears completion, flip breast side up for final cooking – this helps the back crisp nicely while still leaving your breast moist and pink! Enjoy your feast!

Carving

Goose is an indispensable feature at many barbecue restaurants in Hong Kong. From any street in any neighborhood, chances are good that at least one restaurant specializing in roast goose will pop up – most tourist traps (see our review of Chan Kee in Stanley) aside, some old-school places like Yat Lok still take pride and care in serving delicious roast goose.

An overnight brining imparts flavorful meat while maintaining moistness, while careful pricking of the skin ensures crisp results. Fruit added to the cavity adds sweetness and aromatics that complement the meat; deglazing with wine combined with juice from steaming provides the ideal finishing touch. After taking out of the oven, tent loosely with foil for 20-30 minutes prior to carving to allow juices to redistribute before serving.

Serving

Hong Kong is renowned for its vibrant food scene, boasting restaurants that specialize in signature recipes like those found at Yung Kee where locals and visitors alike line up along streets to try its wine-marinated roast goose (known locally as ‘sui mei”).

Success lies in their meticulous preparation. Starting by loosening its skin by working their fingers between it and fat deposits, which they then chill overnight to help dry. Pepin advises scoring goose skin without cutting into meat beneath. He further recommends using a kitchen thermometer as a gauge of temperature throughout cooking as well as frequent turning to maintain even heat distribution throughout its entirety.

Side dishes are also an integral component of roast goose feast. To elevate its experience, the best accompaniments should not overshadow or overpower this decadent entree. When selecting accompaniments that won’t overpower or conflict with its flavors.

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