Chinese Roast Goose

Ingredients:

1 oven-ready goose (about 4.5kg)
160ml soy sauce
4 tbsp finely-minced onion
4 tbsp finely-chopped celery
1 tbsp brown sugar
1/2 tsp ground cinnamon
1/2 tsp garlic powder
1/4 tsp aniseed, crushed
1 tsp Chinese five-spice powder
1l water
60ml runny honey
60ml cider vinegar
1 tbsp soy sauce
7 tsp sea salt
2 tsp cornflour
2 tbsp water

Method:

Wash the goose thoroughly both inside and out (remove any giblets) then wipe dry. In a bowl, whisk together the soy sauce, onion, celery, sugar and spices with 500ml of the water. Pour into a pan and bring to a boil.

In the meantime, tie the goose's neck securely with string so that the sauce cannot seep out during cooking. Pour the hot sauce into the goose's body cavity (reserve 2 tbsp) then sew the rear opening completely closed with strong butcher's twine, to prevent the sauce from coming out.

Use the 2 tbsp reserved sauce to rub all over the outside of the goose then place the goose on a rack in a roasting tin and transfer to an oven pre-heated to 160°C. In the meantime, combine the remaining water with the honey, vinegar, soy sauce and salt. Bring to a simmer then take off the heat.

Once the goose has roasted for 30 minutes brush over it with the honey sauce. Continue cooking for between 3 and 3 1/4 hours, basting the goose every 30 minutes with the honey sauce. When done, remove the goose from the oven and cut the thread from the body cavity then drain the sauce from inside the goose into a saucepan. Cover the goose with foil and set aside to rest.

Place the pan with the sauce on the hob. Now whisk together the cornflour and water in a small bowl until you have a smooth paste. Whisk this into the sauce then bring to a simmer, stirring constantly. Cook for a few minutes, until the sauce has thickened slightly.

Carve the goose and serve accompanied by the sauce (you can also make a gravy with any pan juices).

Find more classic Thanksgiving recipes here and more classic Christmas recipes here.