Chinese Roast Goose Recipe

Step 1

Preheat oven to 325 degrees.

Step 2

Once goose is thawed (in fridge over a few days or in tub of ice water 8-10 hours) unwrap the goose and remove the neck and giblets, reserving them for the gravy. Rinse the goose and pat dry, then season inside and out with the salt and pepper.

Step 3

Use a fork to gently prick through just the skin all over the goose then rub outside of the bird with 1/4 of the black vinegar.

Step 4

Stuff the bird with the chopped apples and garlic bulbs. Put on a rack in a roasting pan, breast side up and pour a small amount of water in the pan. Cover with foil and place in the oven to roast for three hours.

Step 5

While goose begins roasting, start the gravy by placing neck, giblets, 2 TBS black vinegar, 1 cup wine, carrots and onions in a pot. Add enough water to just cover the ingredients.

Step 6

Cover and simmer three hours.

Step 7

Once goose has roasted three hours, uncover and prick skin again. Pour 2 cups of wine over the goose. Return to the oven, uncovered for one hour.

Step 8

When gravy ingredients have simmered three hours, remove lid and strain. Boil the liquid over high heat, uncovered, for 30 minutes. Whisk 3/4 cup of the liquid into a bowl with the cornstarch until smooth, then stir into remaining liquid until slightly thickened.

Step 9

When goose has browned nicely and internal temperature is 160-165 degrees, remove from the oven. Let cool 5-10 minutes then carve breast meat and drumsticks from the bird.

Step 10

Serve meat with gravy.

Step 11

Use your fingers to pick off additional meat once bird is completely cool. Strain fat from the roasting pan and refrigerate to use as a cooking fat.