Chinese Honey Goose
Submitted by lesjam82
Crispy-skinned roast goose glazed with honey, soy, and lemon. This Chinese banquet centerpiece requires patience for air-drying but rewards with lacquered, golden skin and succulent meat.
YIELD
6 servingsPREP
20 minCOOK
85 minREADY
115 minThis is the showstopper you see hanging in Chinese restaurant windows, glistening with that burnished mahogany glaze.
The secret is air-drying the bird after bathing it in honey-lemon syrup; the skin transforms into crackling parchment that shatters at the first bite.
Beneath that crispy shell, the meat stays tender and rich, perfumed with soy and rice wine.
It’s a labor of love from Ken Hom’s cookbook, worth every minute for holidays or celebrations.
Pro Tips
- Plan ahead; the 4-5 hour drying time is crucial for crispy skin (cannot be skipped)
- Hang the goose in a cool, breezy spot or aim a cold fan at it for faster drying
- Save the rendered fat for roasting potatoes or stir-fries later
- Let the cooked goose rest at least 10 minutes before carving to keep it juicy
Variations
- Use duck instead of goose for a smaller, easier-to-find option
- Add star anise or five-spice powder to the honey syrup for extra aromatics
- Serve with steamed buns and hoisin sauce for a Peking duck-style presentation
Ingredients
Directions
IF THE GOOSE IS FROZEN, 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.
Combine the lemon slices with the rest of the honey syrup ingredients in a large pot and bring the mixture to a boil.
Turn the heat to low and simmer for about 20 minutes.
Using a large ladle or spoon, pour this mixture over the goose several times, as if to bathe it, until all of the skin is completely coated with the mixture.
Hang the goose in a cool, well-ventilated place to dry for 4-or-5 hours, or hang it in front of a cold fan for about 3 hours--in either case, the longer the better.
Once the goose has dried, the surface of the skin will feel like parchment.
Preheat the oven to 475F.
Meanwhile, place the goose on a rack in a roasting pan, breast side up.
Put ⅔ cup of water into the roasting pan. Now put the goose into the oven and roast it for 15 minutes.
Reduce heat to 350℉ (180℃) and continue to roast for 1 hour and 10 minutes.
Remove the goose from the oven and let it sit for at least 10 minutes before you carve it.
Using a cleaver or sharp knife, cut the skin and meat into pieces and arrange them on a warm platter.
KEN HOM PRODIGY GUEST CHEFS COOKBOOK
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