Yat Lok Roast Goose: The Perfect Roast Goose Recipe – What does it mean to Hongkong if only busy shopping. Squeeze to taste the famous Roast goose at Yung Kee Restaurant. Then, complete the perfection of the day by dining in the Michelin-starred restaurant, Tim’s Kitchen that is “friendly” wallet.
The cool night air in Hong Kong raise the stomach and tongue began to sulk like to be pampered. Determination’s been round to find restaurant Yung Kee famous delicacy goose will be bake. We were a little worried because the table doesn’t get didn’t get a reservation first. Luckily the concern it is not realized. “Swan really famous bake sweet, savory,” said Willy Wilson (28), Indonesia people who had stayed in Hong Kong.
Speech Willy it made saliva glands started to rustle. We headed to the Central area, on Wellington Street. One way is not too wide, splayed between Wyndham Street and Queen’s Road Central. In between the rows of shops and restaurants, Yung Kee looks quite striking Golden in color on the facade of the building.
How to make Roast Goose recipe:
Roast Goose Recipe
- 1 goose (about 2.1 kg when gutted)
- Soy bean paste, oyster sauce, sugar, salt and spices to taste.
Ingredients for “skin tuning”:
- White vinegar, maltose
Add maltose to white vinegar and cook to a syrup.
Cut the goose open and evenly spread the marinade mix inside and close.
Through the neck, pump air into the goose body to swell it up. Briefly poach the goose in boiling water to firm its shape.
Run syrup evenly over the goose. This is called “skin tuning,” an essential step for crispy skin.
Set the goose aside for 30 minutes to air dry.
Set the goose over a charcoal fire for 40 minutes until skin turns a maroon color. During the process of roasting, rotate the sides of the goose twice to allow for even heating.
Leave the roasted goose to cool for 10 minutes. Chop into pieces and serve while the goose is still warm.