Ingredients
- 1 goose (whole)
- 1 lemon
- 4 c water
- 5/8 cup water the roasting (into pan)
- 5/8 c rice wine
- 3 tb honey
- 3 tb dark soy sauce
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
