Peking Whole Roasted Goose
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Chef Shirley has combined Peking duck’s crispy skin with Cantonese traditional marinated roast goose! This Peking style whole roasted goose is brined for 36 hours, seasoned with Chinese five spice, and marinated with rose wine. It’s then treated with the Peking-style crispy skin technique, air dried for 4 hours, lacquered with maltose syrup, and slow roasted with hickory smoke for 3 hours. Serve with light and fluffy lotus buns and a trio of sauces including sweet and smoky plum sauce, umami-packed savory hoisin sauce, and spicy and numbing Ms. Chi chili crisp. This stunning dish will be the perfect centerpiece for any holiday feast!
Every dish at Ms. Chi is inspired by traditional authentic Northern-style Chinese cuisine and made with the highest quality local fresh produce and spices. Opened by Chef Shirley Chung in 2018, the Los Angeles restaurant makes everything in-house, including their dumpling wrappers, sauces, and more. Every bite is an exuberant taste of the future of Chinese-American food. Ms. Chi has been featured on the Food Network’s “The Big Bucket List” and Chung was the runner up on “Top Chef” Season 14 and has been a featured chef at the James Beard House.
This package serves 6-8 people and includes:
- 1 Whole Goose (each approx 7 lbs.)
- 16 Lotus Buns
- Chili Crisp (8 oz.)
- Hoisin Sauce (8 oz.)
- Plum Sauce (8 oz.)
- Goose ships frozen with ice packs and dry ice.
- Dry ice may dissipate in transit.
- Ice packs and Goose may thaw in transit.
- Goose may be stored in the refrigerator for 1 week, or in the freezer for up to 1 month.
- Smoked plum sauce and hoisin sauce may be stored in the refrigerator for 2 weeks, or in the freezer for 1 month.
- Chili crisp may be stored in the refrigerator for up to 1 month.
To Serve
- Thaw in the refrigerator overnight before heating goose.
- Preheat oven to 425°F.
- Place goose on sheet pan with roasting rack attached, lightly coated with cooking pan spray or brush a layer of cooking oil all over the goose (canola, avocado, or sesame oil).
- Place in hot oven and reheat for 10 mins to re-crisp up the skin, then turn down oven temperature to 350 F for 15 to 20 minutes, until the exterior is re-roasted and the interior is hot
- Steam lotus buns over high heat for 6 minutes, or place the 8 pc of bun on a microwave safe plate and cover with damp paper towel, cook on high heat for 1 minutes, repeat to cook the other 8 pc.
- Place trio of sauces in the containers, they are served room temperature.
- Carve the whole goose, open the hot lotus bun, spread some sauce of your choice, place sliced goose on the bun and make sliders.
Cooking Tip
- Bones of the goose are extremely flavorful.