Kitchen Recipe Collection
Cantonese Roast Goose (Shao E)
The crown jewel of Cantonese BBQ (Siu Mei). A whole goose marinated with five-spice inside its cavity, air-dried, and roasted until the skin is paper-thin, crispy, and the meat is succulent.
- Prep
- 1440 min
- Cook
- 90 min
- Total
- 1530 min
- Servings
- 8
- Difficulty
- hard
- Cuisine
- Chinese
Ingredients
Scaled for 8 servings
- 1 whole goose (approx. 3.5 - 4 kg), head on
- Cavity Marinade: 2 tbsp salt, 1 tbsp five-spice powder, 1 tbsp sugar, 2 tbsp hoisin sauce, 3 cloves minced garlic, 1 tbsp minced ginger
- Skin Glaze: 2 tbsp maltose (or honey), 1 tbsp white vinegar, 1/2 cup boiling water
- Plum sauce (for serving)
Equipment
- Air pump
- Meat hook
- Large oven or BBQ roaster
- Needle and twine
Instructions
- 1
Clean the Goose
Thoroughly clean the goose. Pluck any remaining pinfeathers.
- 2
Stuff and Sew
Rub the cavity marinade deeply into the inside of the goose. Sew the cavity tightly shut with a needle and twine so the marinade won't leak.
- 3
Separate Skin
Use an air pump inserted at the neck to pump air between the skin and meat until the goose puffs up like a balloon.
- 4
Blanch
Hold the goose by the neck and ladle boiling water over the entire body until the skin shrinks and tightens.
- 5
Glaze
Dissolve maltose and vinegar in boiling water. Brush this glaze evenly over the hot goose skin.
- 6
Air Dry
Hang the goose in a cool, well-ventilated area (with a fan blowing on it) for 24 hours. The skin must feel dry and tight like a drum.
- 7
Preheat Oven
Preheat your oven to 400°F (200°C). Place the goose on a roasting rack over a pan of water.
- 8
Roast Breast Down
Roast the goose breast-side down for 30 minutes.
- 9
Flip and Reduce Heat
Flip the goose breast-side up. Reduce the oven temperature to 350°F (175°C) and roast for another 45-60 minutes.
- 10
Check Temperature
The goose is done when the juices run clear and the skin is a brilliant, deep maroon color.
- 11
Rest
Hang or rest the goose for 20 minutes before carving. This is crucial so the juices redistribute.
- 12
Serve
Chop into large pieces with a heavy cleaver (bone-in). Pour the rich juices from the cavity over the meat. Serve with sweet plum sauce.
Cooking Tips
- Unlike Peking Duck, where the skin is the main event, Roast Goose focuses equally on the incredibly flavorful, five-spice marinated meat.
- The boiling water bath is what triggers the skin pores to close, ensuring a smooth, crispy skin after roasting.
Variations
- Roast Duck (Shao Ya): If goose is unavailable, the exact same technique and marinade is used for Cantonese Roast Duck.
Nutrition Estimate
600 calories · 35g protein · 4g carbs · 48g fat · 0g fiber per serving
