Stuffed Goose with Singapore Flavors and Wok Vegetables

Try this delicious pasta dish:

Rinse and dry the goose. Remove the fat from the abdominal cavity and season only from the inside with salt, five-spice powder, sugar and ginger powder. Boil the malt sugar, long grain rice vinegar and sweet rice wine – mirin for the glaze. In the meantime, chop the ginger, onion and orange (including zest). Mix in a baking bowl with the star anise, citronella, bay leaf spice and coriander sprigs. Fill these ingredients into the goose and tie it closed.

Brush the outside of the skin completely with the glaze. Refrigerate for about an hour so that the glaze dries and soaks into the skin. In the heated oven at 180 degrees, pour the water into the fat pan and place the goose on the rack with the breast facing up. After 15 min, baste the goose with the water from the fat pan for the first time. Repeat this process every 20 minutes until the cooking process is finished. Calculate about 40 minutes per kilogram.

For the sauce, strain and degrease the roast goose stock. Add the sugar, the oyster soy and chili sauce, the tamarind paste and the sesame seed oil. Then mix the tapioca starch with a little water to thicken the sauce.

For the wok vegetables, cut the spring onions into strips (use only the light ones). Halve the chilies, remove the seeds and finely dice. Dice the papaya. Cut the stalks of the shitake sponges

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