Cantonese Roast Goose
Crispy-skinned roasted goose glazed with soy, five-spice, and honey in the classic Cantonese style. This restaurant-quality dish comes together in under an hour with pantry staples and a hot oven.
- Total time
- 55 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
- 1 bird (4–5 lbs) whole goose, cleaned
- ¼ cup soy sauce
- 3 tablespoons honey
- 1.5 teaspoons five-spice powder
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 3 stalks scallions, cut into 2-inch pieces
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.
- 2
Pat the goose completely dry inside and out using paper towels, rubbing firmly to remove all moisture so the skin will crisp.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice—about pencil-tip sized dots.
- 4
Mince the ginger the same way: pieces no larger than grains of rice, so they dissolve into the glaze.
- 5
Cut each scallion stalk crosswise into 2-inch lengths—you will tuck these inside the cavity to flavor the meat from within.
- 6
Stuff the goose cavity loosely with the scallion pieces, leaving room for heat to circulate inside.
- 7
Pour the soy sauce into a small bowl, then add the honey, five-spice powder, minced garlic, and minced ginger.
- 8
Whisk all the glaze ingredients together with a fork until the honey is fully dissolved and no lumps of spice remain.
- 9
Place the goose breast-side up on a roasting pan and brush the entire exterior with half of the glaze, coating skin and any exposed meat.
- 10
Slide the pan into the oven on the middle rack and roast at 425°F for 20 minutes without opening the door.
- 11
Remove the pan from the oven using oven mitts and brush the goose with the remaining glaze, coating evenly.
- 12
Return the pan to the oven and lower the temperature to 375°F, then roast for another 20–25 minutes until the skin is deep mahogany brown and crispy.
- 13
Insert a meat thermometer into the thickest part of the thigh, not touching bone; it should read 165°F when the goose is fully cooked.
- 14
Remove the goose from the oven and let it rest on the cutting board, uncovered, for 10 minutes so juices redistribute into the meat.
- 15
Carve the goose into leg quarters, breast halves, and wings, then arrange on a serving platter and drizzle any pan juices over the top.
Tools you’ll need
- oven
- roasting pan (13 × 9 inch minimum)
- paper towels
- chef's knife
- cutting board
- small mixing bowl
- fork or whisk
- pastry brush or kitchen spoon
- oven mitts
- meat thermometer
- carving knife
- serving platter
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