Name: Chinese Five-Spice Roasted Goose
Cuisine: American
Ingredients: 1 whole Canada goose (10-12 lbs); 3 tbsp Chinese five-spice powder; 2 tbsp kosher salt; 1 tbsp white pepper; 2 tbsp soy sauce; 2 tbsp rice wine or dry sherry; 1 tbsp honey; 4 star anise pods; 1 piece ginger (3"), sliced; 4 scallions, halved; *Five-Spice Blend (if making fresh):**; 2 tbsp Sichuan peppercorns; 4 star anise pods; 1 tbsp fennel seeds; 1 tbsp cloves; 1 cinnamon stick

Spice Preparation: Toast and grind whole spices if making fresh
Marinade: Combine five-spice, salt, pepper, soy sauce, wine, honey
Coating: Rub mixture inside and outside of goose
Aromatics: Stuff cavity with star anise, ginger, scallions
Air Drying: Hang in cool place 4-8 hours for crispy skin
Roasting: 375°F, basting occasionally with pan juices
Finishing: Increase to 425°F last 15 minutes for crispy skin

Service: Carve ceremonially, serve with steamed buns and hoisin sauce

Chinese Five-Spice Roasted Goose

1Setup & Prepare

2Ingredients

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3Cooking Instructions

4Chef's Notes & Pairings

Wine Pairing

Braised and Slow-Cooked Preparations

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