Roast Goose Recipe (Siu Ngoh)

Goose: A whole bird, typically weighing between 10-12 pounds, perfect for roasting.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans, crucial for marinating.

Hoisin sauce: A thick, fragrant sauce used in Chinese cuisine, adding sweetness and depth of flavor.

Honey: A natural sweetener that helps to caramelize the skin of the goose.

Five-spice powder: A blend of spices including star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds, providing a complex flavor profile.

Salt: Enhances the overall taste of the dish.

Ground white pepper: Adds a mild heat and subtle flavor to the marinade.

When preparing goose for roasting, it's crucial to ensure the skin becomes crispy and golden brown. To achieve this, after rubbing the marinade all over the bird, let it sit uncovered in the refrigerator for a few hours or overnight. This drying process helps the skin to crisp up beautifully during roasting. Additionally, pricking the skin lightly with a fork before roasting allows the fat to render out, resulting in a more flavorful and less greasy roast.

• goose - Substitute with duck: Duck has a similar fat content and flavor profile, making it a suitable alternative for roast goose.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• hoisin sauce - Substitute with plum sauce: Plum sauce offers a similar sweet and tangy flavor, making it a good substitute for hoisin sauce.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, making it a suitable alternative to honey.

• five-spice powder - Substitute with garam masala: Garam masala has a complex blend of spices that can mimic the depth of flavor found in five-spice powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of saltiness.

• ground white pepper - Substitute with ground black pepper: Ground black pepper has a similar heat and flavor profile, making it a suitable substitute for ground white pepper.

• Allow the roast goose to cool completely at room temperature before storing. This helps prevent condensation, which can make the skin soggy.
• Wrap the goose tightly in aluminum foil or plastic wrap to maintain its moisture and flavor.
• Place the wrapped goose in an airtight container or a resealable plastic bag to further protect it from air and moisture.
• Store the goose in the refrigerator if you plan to consume it within 3-4 days. This keeps the meat fresh and safe to eat.
• For longer storage, freeze the goose. Ensure it is well-wrapped to prevent freezer burn. It can be stored in the freezer for up to 3 months.
• When ready to reheat, thaw the goose in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the goose in a preheated oven at 325°F (165°C) until it is warmed through. Cover it with foil to prevent the skin from drying out.
• For a crispier skin, remove the foil during the last 10-15 minutes of reheating. This will help restore some of the original texture.
• If you have leftover goose meat, consider using it in other dishes like soups, stir-fries, or salads to add a rich, savory flavor.
• Always check the reheated goose to ensure it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover goose in a baking dish and cover it with aluminum foil to retain moisture.
  3. Heat for about 20-30 minutes, or until the goose is warmed through. Baste occasionally with any remaining drippings or a bit of chicken broth to keep it moist.

• Stovetop Method:

  1. Slice the goose into smaller pieces for even heating.
  2. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  3. Add the goose pieces and cover the skillet with a lid.
  4. Cook for about 10-15 minutes, turning occasionally, until the goose is heated through.

• Microwave Method:

  1. Place the goose slices on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking and turning the goose halfway through. Add a splash of chicken broth if needed to keep it moist.

• Sous Vide Method:

  1. Place the leftover goose in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour, ensuring the goose is evenly warmed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the goose pieces in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to roast the goose at a consistent temperature of 375°F (190°C).

• Roasting pan: Holds the goose and collects the drippings during roasting.

• Rack: Elevates the goose in the roasting pan to allow even cooking and airflow.

• Mixing bowl: Used to combine the soy sauce, hoisin sauce, honey, five-spice powder, salt, and ground white pepper.

• Basting brush: Helps to apply the marinade mixture evenly over the goose.

• Paper towels: Used to pat the goose dry after rinsing.

• Meat thermometer: Ensures the goose is cooked to the correct internal temperature.

• Carving knife: Used to carve the goose after it has rested.

• Cutting board: Provides a stable surface for carving the goose.

• Tongs: Helps to handle the goose when placing it on the rack or turning it if needed.

• Serving platter: Used to present the carved goose.

Prepare the marinade ahead: Mix the soy sauce, hoisin sauce, honey, five-spice powder, salt, and ground white pepper the night before to save time on the day of cooking.

Use a roasting rack: Placing the goose on a rack ensures even cooking and reduces the need for frequent basting.

Preheat the oven: Make sure your oven is fully preheated to 375°F (190°C) before placing the goose inside to ensure consistent cooking.

Rest before carving: Allow the goose to rest for 15 minutes after roasting to make carving easier and retain juices.