Cantonese Roast Goose
烧鹅
Hong Kong's legendary roast goose — crisp lacquered skin, juicy meat, served with plum sauce. A Cantonese masterpiece rivaling Peking duck.
📋 Ingredients
What Is Cantonese Roast Goose?
💡 Ingredient Notes: Cantonese Roast Goose (烧鹅, shāo é) is Hong Kong and Guangdong's answer to Peking duck — a whole goose with shatteringly crisp skin and juicy, flavorful meat, served with tart-sweet plum sauce. The goose is marinated inside with five-spice and star anise, air-dried for hours to crisp the skin, glazed with maltose, then roasted until mahogany red. The skin crackles, the meat is succulent, and the plum sauce cuts through the richness. A Cantonese banquet centerpiece and Hong Kong's most iconic dish.
Ingredients You'll Need
The Goose
- 1 whole goose (about 3.5kg/8 lbs)
- 2 tbsp five-spice powder
- 2 tbsp salt
- 1 tbsp sugar
- 1 tsp white pepper
- 2 star anise, crushed
The Glaze
- 3 tbsp maltose or honey
- 3 tbsp hot water
- 1 tbsp vinegar
To Serve
- Plum sauce (酸梅酱)
- Scallion brushes
📝 Instructions
Season the cavity
Mix five-spice, salt, sugar, pepper, and star anise. Rub inside the goose cavity. Stitch or skewer the opening closed.
Blanch, glaze, and dry
Pour boiling water over the goose skin to tighten it. Mix maltose, hot water, and vinegar — brush all over the goose. Hang in a cool, airy place (or in front of a fan) for 6-8 hours to dry completely.
Roast
Preheat oven to 200°C (400°F). Place goose breast-side up on a rack over a pan (to catch drips). Roast for 60 minutes. Increase heat to 230°C (450°F) for the last 15 minutes to crisp the skin. Watch carefully — the sugar glaze burns fast.
Carve and serve
Rest for 15 minutes. Carve into pieces — the skin should crackle under the knife. Serve with plum sauce and scallion brushes.
💡 Pro Tips
- 💡Air-drying is non-negotiable — 6-8 hours in front of a fan. Dry skin = crisp skin.
- 💡The maltose glaze gives the mahogany color and crisp finish. Honey works as a substitute.
- 💡Watch the last 15 minutes — the sugar glaze burns quickly. The skin should be deep red, not black.
- 💡Plum sauce (酸梅酱) is the traditional pairing — its tartness cuts the richness.
📊 Nutrition Facts
❓ Frequently Asked Questions
Can I use duck instead? Yes — the technique works for duck (smaller, shorter cooking time). But goose has more fat and richer flavor, which is why it's traditional.
Where do I find goose? Specialty butchers, farmers markets, or order ahead at good grocery stores. Frozen goose is available seasonally.
