Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Cantonese Roast Goose
A whole roasted goose with impossibly crispy skin and a fragrant five spice seasoning, the pride of Cantonese cooking.
Total time
155 min
Prep
60 min
Cook
95 min
Difficulty
hard
Cuisine
Chinese
Ingredients
1whole goose, 3.5kg
3 tbsphoisin sauce
2 tbspfive spice powder
3 tbsphoney
2 tbspsoy sauce
2 tbspShaoxing wine
6 clovesgarlic
3cmginger, sliced
plum sauceto serve
Instructions
1
Clean goose, remove excess fat. Air-dry in fridge uncovered 24 hours.
2
Mix hoisin, five spice, soy and wine. Rub inside cavity. Stuff with garlic and ginger.
3
Blanch outside with boiling water, coat with honey glaze.
4
Air-dry 12 more hours.
5
Roast on a rack at 200°C for 1.5 hours, basting every 30 minutes.
6
Rest 15 minutes, chop and serve with plum sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
94
Protein
1.2g
Fat
0.5g
Carbs
20.6g
Fiber
0.4g
Sodium
560mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.
