1 goose 1 lemon 950 ml water 45 ml honey 45 ml dark soy sauce 160 ml rice wine 160 ml water the roasting
Instructions
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 platter. KEN HOM PRODIGY GUEST CHEFS COOKBOOK