Cantonese Roast Goose

Step 1

Set the oven to 425°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.

Step 2

Pat the goose completely dry inside and out using paper towels, rubbing firmly to remove all moisture so the skin will crisp.

Step 3

Mince the garlic cloves until the pieces are smaller than a grain of rice—about pencil-tip sized dots.

Step 4

Mince the ginger the same way: pieces no larger than grains of rice, so they dissolve into the glaze.

Step 5

Cut each scallion stalk crosswise into 2-inch lengths—you will tuck these inside the cavity to flavor the meat from within.

Step 6

Stuff the goose cavity loosely with the scallion pieces, leaving room for heat to circulate inside.

Step 7

Pour the soy sauce into a small bowl, then add the honey, five-spice powder, minced garlic, and minced ginger.

Step 8

Whisk all the glaze ingredients together with a fork until the honey is fully dissolved and no lumps of spice remain.

Step 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.

Step 10

Slide the pan into the oven on the middle rack and roast at 425°F for 20 minutes without opening the door.

Step 11

Remove the pan from the oven using oven mitts and brush the goose with the remaining glaze, coating evenly.

Step 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.

Step 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.

Step 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.

Step 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.