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Chinese Honey Goose

1 whole goose

2/3 cup rice wine or dry sherry
1 lemon
4 cups water
3 Tablespoons honey
3 Tablespoons dark soy sauce

Rinse the goose well and blot it completely dry with paper towels.
Insert a meat hook near the neck.

Using a sharp knife, cut the lemon into 1/4-inch slices, leaving
the rind on. Combine the lemon slices with the rest of the honey
syrup ingredients in a large pot and bring the mixture to a boil.
Turn the heat to low and simmer for about 20 minutes. Using a large
ladle or spoon, pour this mixture over the goose several times
until all of the skin is completely coated with the mixture.

Hang the goose in a cool, well-ventilated place to dry for 4-or-5
hours, or hang it in front of a cold fan for about 3 hours--in
either case, the longer the better. Once the goose has dried, the
surface of the skin will feel like parchment.

Preheat the oven to 475F. Meanwhile, place the goose on a rack in
a roasting pan, breast side up. Put 2/3 cup of water into the
roasting pan. Now put the goose into the oven and roast it for 15
minutes. Reduce heat to 350F and continue to roast for 1 hour and
10 minutes. Remove the goose from the oven and let it sit for at
least 10 minutes before you carve it. Using a cleaver or sharp
knife, cut the skin and meat into pieces and arrange them on a warm


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