-
Cut off the feet and wing
tips of the goose.
-
Blend together the soy
bean paste, five-spice powder, star anise, sugar, soy sauce,
chopped garlic and yellow wine and rub the mixture all over the
inside of the goose.
-
Tightly fasten the neck
and tail openings with skewers or string to ensure that the
mixture does not run out when the goose is hung.
-
Place the goose on a rack,
breast up, and pour half the boiling water over it.
-
Turn the goose over and
pour the remaining boiling water over it.
-
Pat the goose dry and set
it aside.
-
Heat the malt sugar,
honey, vinegar and water together, stirring to mix well, and brush
the mixture all over the goose.
-
Tie a piece of string
around the neck of the goose and hang it up in a draughty place
for 1 hour to dry.
-
Pre-heat the oven to 450oF
/ 230oC.
-
Place the goose on a rack
in a deep 5 cm roasting pan and roast the goose, breast side up,
for 12 minutes until golden.
-
Turn the goose over with a
towel (avoid using a fork) and roast for another 12 minutes.
-
Reduce the heat to 350oF
/ 180oC and with the goose breast side up again, roast
for 20 minutes.
-
Reduce the heat to 300oF
/ 150oC and roast for a further 10 minutes, then reduce
the heat to 250oF / 120oC and roast for a
further 10 minutes.
-
Finally, increase the heat
to 450oF / 230oC and roast for 10 minutes.
-
You have to watch closely
at this point to avoid burning the goose.
-
Chop the goose into
bite-sized pieces and serve.