Chinese Five-Spice Roasted Goose

A slow-roasted approach to canada goose that produces tender, juicy meat with a beautiful caramelized exterior. This recipe uses oven roasting to bring out the best in your harvest, creating a memorable meal for family and friends.

Asian technique meets North American waterfowl

Cultural Fusion This preparation adapts traditional Chinese roasted goose techniques to wild Canada geese, creating an aromatic, flavorful preparation with crispy skin and succulent meat.

Ingredients (Serves 8-10)

• 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

Method

1. Spice Preparation: For the best flavor, toast whole spices in a dry pan, then grind them fresh. The aroma is incredible.

2. Marinade: Combine five-spice powder with salt, pepper, soy sauce, rice wine, and honey. This is the heart of the dish.

3. Coating: Rub the mixture generously inside the cavity and all over the outside of the goose.

4. Aromatics: Stuff the cavity with star anise, sliced ginger, and scallions for additional layers of flavor.

5. Air Drying: Hang the goose in a cool place or refrigerate uncovered for 4 to 8 hours. This is the secret to crispy skin.

6. Roasting: Roast at 400°F, basting occasionally with the pan juices to build a lacquered finish.

7. Finishing: Increase the heat to 425°F for the last 15 minutes to get that skin shatteringly crisp.

Wine Pairing: Gewürztraminer, Riesling, Chinese rice wine