Chinese Roast Goose:

  1. Clean a young goose weighing about 8 pounds.
  2. Wipe it dry inside and out.
  3. In a saucepan sauté a mashed clove of garlic in 1 teaspoon olive oil until brown.
  4. Discard the garlic.
  5. Add half an onion (finely chopped).
  6. Sauté for 2 minutes.
  7. Add 1/4 cup chopped celery, 1/2 teaspoon cinnamon, a few aniseeds, 3/4 cup soy sauce, 1 tablespoon sugar and 2 cups water.
  8. Bring to a boil.
  9. Tie the goose neck with string.
  10. Pour the sauce inside the goose.
  11. Sew up the vent securely so that no sauce will bubble out.
  12. Rub the bird with salt.
  13. Place it on a rack, breast up in a roasting pan.
  14. Roast the goose in a hot oven (400ºF) for 20 minutes.
  15. Lower the oven temperature to 375ºF.
  16. Continue to roast for 20 minutes per pound.
  17. Mix 2 cups boiling water, 1/2 cup honey, 1/4 cup vinegar and 1 tablespoon soy sauce.
  18. Baste the bird frequently with the mixture.
  19. When the goose is done, open the vent and let the sauce drain into the roasting pan.
  20. Place the goose on a warm serving platter.
  21. Thicken the sauce with a little cornstarch mixed to a paste with cold water.
  22. Cook it for a few minutes.
  23. Serve the sauce separately.

List Of ingredients required:

  • Young goose (about 8 pounds).
  • Clove of garlic.
  • 1 teaspoon olive oil
  • half an onion (finely chopped).
  • 1/4 cup chopped celery.
  • 1/2 teaspoon cinnamon.
  • a few aniseeds.
  • 1 cup soy sauce.
  • 1 tablespoon sugar.
  • Water.
  • Cornstarch.