Chinese honey goose
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Chinese honey goose
  Chinese    Honey    Goose    Poultry  
Last updated 6/12/2012 1:14:49 AM. Recipe ID 43916. Report a problem with this recipe.
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      Title: Chinese honey goose
 Categories: Poultry, Foreign, Personal
      Yield: 6 Servings
      1    Whole goose

MMMMM--------------------HONEY SYRUP MIXTURE-------------------------
      1    Lemon
      4 c  Water
      3 tb Honey
      3 tb Dark soy sauce
    2/3 c  Rice wine or dry sherry
  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 1/4-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 2/3 cup of water into the roasting pan. Now put
  the goose into the oven and roast it for 15 minutes. Reduce heat to
  350F 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.

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Recipe ID 43916 (Apr 03, 2005)

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