Cooking a goose!

[phaleesy]

I bought a goose which could feed 6-7 people. But I am eating it all by myself because I am selfish!

But I don't know how to cook it! I want that crispy roasted skin (that is why I'm not sharing it! ). What's the receipe for those yummy chinese roasted goose?

How do I cut the goose? What do I do with the yucky insides? HOw do I clean it? I can't cook, I don't know how to cut meat up etc. But I just have to eat that crispy fatty yummy skin and succulent juicy meat. So I am very keen to learn!

Any advice would be much appreciated! Thanks so much!!!

[9V-SIA]

I'd have gone to Gold Mine myself. Or Mandarin Kitchen for their Peking Duck!

Less hassle cooking it ... and the inevitable washing up afterwards!

Happy holidays phaleesy!

[Lobster]

It is several years since I last cooked a goose but it is the basically the same as roasting any meet.

firstly take the goose out of the fridge at least an hour before you need to start cooking. So it can get to room temperature

You will need to remove all the yucky stuff inside, you can use this to make a gravy or thrown them away. You only need to wipe the inside with a kitchen towel to clean the inside a bit.

When ready to cook score the skin lightly with a knife and then sprinkle with salt. This will help get you a crispy skin. Although if you want to guarantee it you can brown the skin in a frying pan first. Sorry I can't help with what spices you need to get the Chinese taste.

Then cook for 15 minutes per 500g. Basting it every 30 minutes. Ideally you cook it at top temp 240/250 celcius for the first 10/15 minutes and then turn the temp down to 190 for the rest of the time.

Remember to let it rest for at least 30 minutes after cooking so that the juices have time to settle.

[kapitan]

I googled and found even a youtube video teching how to roast a goose cantonese style....

[CarbonMan]

Phaleesy, eating a whole goose by yourself is not only selfish but could give you a serious indigestion. And it's way too much work to make one person happy but for 7 ...

Happy New Year!

[phaleesy]

Happy new year too!

9V-SIA, ducks are different from goose. Duck is readily available in restaurants and in the supermarket. But I only see fresh goose on the shelves during Christmas and the new year so I just had to have it.

Thanks for the tips, Lobster. Leo_L kindly gave me a receipe which I followed diligently (combining it with another receipe I found on-line) and my big bird turned out rather delicious!!! It's very Chinese style. Has the yummy taste of the duck from Goldmine and Four Seasons. I'm feeling rather proud of myself!

kapitan, I googled of course. I also found the receipe from that famous Chinese roast goose place in HK, and another receipe for the sauce. Mixed the three receipes I had.

CarbonMan, day 3 of eating the goose. Still a quarter, two legs, two wings, giblets/neck etc not cooked and eaten. This thing would last me till the end of the week at least! Tried cooking half the goose on Day 1, leg expanded on cooking and got stuck in the grill at the top of the oven, so I had to take the hting out and start chopping away the wings and legs. Day 2 and Day 3, cooked a quarter of a goose each day. Whole tupperware full of goose fat collected already. Would use it to cook potatoes etc for several weeks.

[Pinkfloyd]

Whole tupperware full of goose fat collected already. Would use it to cook potatoes etc for several weeks.

Hmmm... Chips fried in goose fat.... Drools...

[B727]

Tried cooking half the goose on Day 1, leg expanded on cooking and got stuck in the grill at the top of the oven, so I had to take the hting out and start chopping away the wings and legs

Sounds like this goose is well and truly cooked!

Are you sure it's not the variety that lays golden eggs?

[phaleesy]

Are you sure it's not the variety that lays golden eggs?

Too late to check it out! It was already killed when I got it off the shelf.