Happy 2013! As 2012 flew by, it’s been a good year for me. Celebrating at home, my family and I cooked a Chinese-style feast.
We started with savory goose liver pastries (鵝肝酥) baked from scratch. The filling is a mixture of Schiltz Foods’ fatty goose liver, Pat LaFrieda ground beef (from their hamburger blend), onions and a touch of oyster sauce that worked wonderfully with the lard based flaky crust. We paired the meal with Bellwether‘s Black Magic Hard Cider, a delicious semi-sweet hard cider blended with black currants.
The stir-fried fresh snow peas with prawns is a traditional dish that is always a favorite in the family.
Of course, we have a fantastic grilled Pat LaFrieda cowboy steak. Juicy, minerally from the aging and intense beefy flavor.
The main highlight of this meal was the Hong Kong-style goose. I marinated the young goose (it’s Schiltz Foods Holiday Young Goose Raised Without Antibiotics.) with soy bean paste, oyster sauce, sugar, salt and five-spice powder. (The recipe is toward the end of the post.)
To finish the meal with a sweet note, I made coconut jelly earlier that morning. Simple and easy to make but delicious. It’s just coconut milk, a touch of heavy cream, water, sugar and gelatin.
To view more photos of this meal, please view the slideshow below (or CLICK HERE for my photo set):
Hong Kong-style Roast Goose
1 15-pound goose (frozen then defrosted)
For the exterior:
3 tablespoons salt
1 1/2 tablespoons honey
1 tablespoon soy sauce
Marinade for the goose cavity:
3 tablespoons salt
2 1/2 tablespoons five-spice powder
4 tablespoons soy bean paste
1 tablespoon shaoxing wine
4 tablespoons soy sauce
1. Remove the giblets from the defrosted goose. Set the goose on a deep baking sheet (about three inches) set with a rack that fits the goose. Boil about 1 quart of water with a kettle or pot. Take the kettle and gently pour the hot water all over the goose (on both sides) to scald its skin. Pat the goose dry. Set it aside to a clean, dry pan set with a rack.
2. Take a small bowl and mix the ingredients for the goose’s exterior and smear it all over the skin of the bird. Let the bird cure in the refrigerator for 2 days.
3. During the morning of roasting, remove the goose and set it aside. Take a medium-sized bowl and add and mix all the ingredients of the marinade of the goose’s cavity and smear it all over the inside cavity of the goose. Return it back to the refrigerator until it’s about 2-3 hours from roasting time.
4. Preheat the oven at 375°F with the oven rack set at the bottom third. Move the goose to a roasting pan and insert an oven-safe, instant-read thermometer that is set to 170°F and let it roast for about 1 hour 15 minutes. Once it reaches to 170°F, carefully remove the goose and let it cool for at least 30 minutes. Carve and enjoy.