April 10, 2010

Asian Honey Goose

1 whole goose.
1 lemon.
4 cups of water.
3 tablespoons of honey.
3 tablespoons of dark soy sauce.
2/3 cup of rice wine or dry sherry.

If the goose, thaw it thoroughly.

Rinse the goose well and blot it completely dry with paper towels.

Insert a meat hook near the neck.

Using a sharp knife, cut the lemon into ¼-inch slices, leaving the rind on.

In a large pot, combine the lemon slices with the rest of the ingredients (other than the goose) and bring the mixture to a boil.

Turn the heat to low and simmer for about 20 minutes.

Using a large spoon, pour the mixture over the goose several times, until all of the skin is completely coated.

Hang the goose to dry for about 4 hours.

Once dried, the surface of the skin will feel like parchment.

Preheat your oven to 475°F (230°C).

Meanwhile, place the goose on a rack in a roasting pan, breast side up. Put 2/3 cup of water into the roasting pan.

Put the goose into the oven and roast for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue to roast for 75 minutes.

Remove the goose from the oven and allow it to sit for at least 10 minutes before carving.

Using a cleaver or sharp knife, cut the skin and meat into pieces and arrange them on a warm platter.

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