Recipe and method inspired by Wade Truong's Peking duck
A roasted goose is a Christmas classic. But damn if they’re a pain (even just to find one). Luckily this recipe works for duck, too, which we roasted in our 12-inch Joan skillet.
Yields 1-2 Servings
1 whole 3- to 5-lb. bird (goose or duck)
½ cup hoisin sauce
4 cloves garlic, crushed
4 hot peppers (Such as chile or jalapeño)
2 tbsp. dried pepper flakes
2 tbsp. grated ginger
1 tbsp. salt
½ cup corn syrup
2 tbsp. soy sauce
Canola oil, for basting
Make sure the bird is cleaned properly, remove innards, and rinse thoroughly under cold water. Pat completely dry with paper towels. With your fingers, work your way under the skin - between the flesh of the bird. Gently create separation across the breasts. This creates the lovely, crispy skin we all love!
Place the bird on a wire rack over a sink. With a measuring cup tea kettle, pour a small amount of boiling water over the entirety of the bird. This contracts the skin allowing for proper browning and crispiness.
Mix the corn syrup and soy sauce together in a pan and warm gently. With a pastry brush or grill brush, base the entire bird.
Place the bird in the refrigerator for 24 hours or up to 5 days.
Preheat oven to 350°F.
Transfer bird to a 12" cast iron skillet and loosely tent with foil to prevent overbrowning. Roast for 20–30 minutes or until fat begins to render. Remove from oven, and prop the bird over a sheet pan to allow fat and juice to drain. Lightly, and carefully, wipe out the skillet, place bird back into skillet, uncovered, once the fat has drained. Baste skin with warm canola oil 2-3 times for the remaining roasting time. Continue to roast until internal temperature of 130ºF-140ºF has been reached.
Carve breast, thigh, and leg meat and serve with scallion pancakes, ginger scallion sauce, and cucumbers.