Where is the specialty of roast goose?
Roast goose is a special delicacy in Guangdong Province and belongs to Cantonese cuisine. Roast goose originated from roast duck, and roast goose is made by removing the wings and head of the whole goose.
The belly of the finished dish contains marinade and has a mellow taste. It has the characteristics of crispy skin, tender meat, fragrant bones, fat but not greasy. If dipped in sour plum sauce, it will take on a special taste.
Expansion: What are the differences between roast goose and roast duck
1. Appearance difference
(1) Look at the mouth
Goose’s mouth Relatively pointed, the duck's beak is relatively flat.
(2) Look at the head and neck
The goose’s head will have an obvious bun, while the duck’s head will not have a bun, and the goose’s neck is much longer than the duck’s neck.
(3) Look at the legs
Goose legs are longer and duck legs are shorter.
(4) Look at the skin texture
The skin of roast goose is dark brown, a little dark red, while the skin of roast duck is brown and brown, not as red as roast goose. The skin texture of roast goose is fine, while that of duck is thicker. When buying roast goose, don’t choose one with wrinkled skin, because the skin of roast goose with wrinkled skin is often not crispy.
2. Difference in fat content
When roasted goose is cooked, the oil is fully forced out, and the fat is rich, so the skin is crispy, dry and fragrant. Duck is not as fat as goose, and it does not contain as much oil as goose, so it is not as oily and fragrant as roasted goose after cooking.
3. Differences in meat quality
Roasted goose has crispy skin and tender meat. Roast duck has thicker meat, and many roast duck skins are not well watered, and the skin is not crispy after roasting.
4. Difference in taste
Goose is fatter, and the oil has a strong aroma after being cooked. Roasted duck has a meaty smell, which is mostly caused by improper slaughtering or poor stuffing.
What kind of goose is best for roasted goose?
Cantonese roast goose is made from the high-quality goose species produced in Guangdong - black-maned goose. This goose has a short growth period, is of medium size, has thick meat and small bones, is plump and delicious, and is an excellent raw material for making roast goose. Of course, if there are no black-maned geese in your location, you can choose other high-quality goose species instead.
Expansion: How to make roast goose
Ingredients: 1 goose, 10 grams of minced ginger, 10 grams of minced garlic, 20 grams of minced green onions, 15 grams of refined salt, 20 grams of sugar, cooking wine 30 grams, 10 grams of light soy sauce, 10 grams of sesame paste, 10 grams of chicken essence, 5 grams of five-spice powder, 2 grams of tangerine peel powder, appropriate amounts of each of the second soup, maltose, white vinegar, koji wine, and 4 sour plum sauce dishes.
Steps:
1. Wash the goose after killing it, take out the internal organs from the anus opening, cut off the goose feet and wing tips, and rinse the goose's abdominal cavity with clean water.
2. Use 10g minced ginger, 10g minced garlic, 20g minced green onion, 15g refined salt, 20g sugar, 30g cooking wine, 10g light soy sauce, 10g sesame paste, 10g chicken essence, five spices Add 5 grams of dried tangerine peel powder and 2 grams of dried tangerine peel powder to an appropriate amount of the two soups and mix thoroughly to make a flavored juice; in addition, mix maltose, white vinegar, red Zhejiang vinegar, and koji wine at a ratio of 1:13:1:1 to make crispy water.
3. Pour the juice into the goose’s abdominal cavity from the anus opening, and then sew the opening with a goose-roasting needle to prevent the juice from leaking out.
4. Hold the goose's head upward, then insert the air gun's air nozzle from the goose neck's killing opening into the neck cavity, then hold the neck and air nozzle together with your left hand, and then press the air gun with your right hand. Air is slowly pushed into the space between the subcutaneous fat and connective tissue of the goose body, causing it to swell.
5. Take out the air nozzle, hold the neck of the goose with your hands, and then blanch the goose body in a boiling water pot for about half a minute, then pour cold water on the skin of the goose to cool it down slightly. Let it cool, then brush the crispy water evenly on the skin of the goose. When done, hang the goose in a cool and ventilated place to dry.
6. Hang the dried goose in the oven, use fruit wood charcoal to bake over medium heat and slow-roast until the goose meat is cooked, switch to high heat to roast the skin of the goose until crispy, take it out, Pour out the marinade from the goose belly, cut the goose into pieces and put it on a plate, then pour the marinade over it and serve it with the sour plum sauce dish for dipping.
That’s it for today’s sharing, I hope it can help everyone.