We Tried Hong Kong’s Legendary Whole-Roasted Goose | Street Eats | Bon Appétit

we are in samjang in the outskirts of Hong Kong and we're here to see Master Goose Roastery specific Regional style of roast Goose as known all over the world I grew up eating this stuff it's really delicious here the chef is first things first is the charcoal so this is nice beautiful fruit wood from Southeast Asia it's a blend traditionally in guango you will find ly wood but here in Hong Kong we prefer a slightly subtler less sweet taste in the smokiness he's breaking it up make sure it's all fit in these large vertical metal drums as the ovens are coming up the temp start are the geese and in about an hour and 15 minutes we start cooking them the geese when they're butchered are around 95 days of age which is a whole month longer than most this older geese means that the flesh is more mature it's more developed more flavorful this entire little neighborhood was built off of roast goose and that roast Goose industry was built off of ugay right here the first in the area were factories all these sort of like blue collar workers were just looking for a place to eat and they were roasting Goose it was a perfect lunchtime meal for a lot of the merchants and the people who worked in the area now as that expanded The Story Goes famous Hong Kong television channels featured UK as a place that celebrities playing characters would go eat because they named the restaurant that's how this restaurant started to blow up people start to come and people start to notice that wait a second this goose is really really good that's how they got famous the entire process from its Slaughter to your table takes around 3 3 and 1/2 days this is the first thing that happens after the fresh juice comes in and it's cleaned it's is we're marinating it from the inside out this proprietary blend of spices sugar shallots salt and five spites no M very proud about that fact he's rubbing it all inside of the carcass right up against that breast bone just to get all that flavor in there there is no seasoning on the outside of this stage because any sugar on the outside will burn a little bit too quickly inside the sugar is going to help bring out a little bit of that natural sweetness the goo the salt and this is the stitching process but this honestly is the maybe the most technical part of the prep to seal in all that moisture so that it's going to steam in its own juices inside out it's also going to keep all of that flavor and all that sugar in there because if any of it drips out and falls into the charcoal it disrupts the entire temperature and the the smokiness of the product after the geese has been stuffed and marinated it needs to sit inside of the freezer because the freezer is just a little bit drier if the skin is nice and dry the skin is going to come out nice consistent and crispy for a minimum of 12 hours the goose gets marinated but this is the process after marination before it gets hung dry so the goose gets glazed in a mixture of sugar maltose and a little bit of acid usually vinegar the color changes just a little bit as it gets hung up it will puff and pick up a really nice color it picks up the a little bit of shine and you can see that moisture dripping off we need to let all of that moisture evaporate over the next 12 hours before it can get roasted so that's a drying chamber some of these have been processed today some of these are going to get ready for the oven by tomorrow what we're looking for is a nice tight dry skin that will puff up pick a beautiful consistent color in the oven one of the things that's interesting and important about Cantonese barbecue is the flavor of the marinade and the flavor of the meat we believe is best expressed when that animal is fully cooked the goose is roasted on its backside at a relatively higher heat about medium for a Charcoal Oven like this the control of the temperature all comes down to the size of the charcoal and when he adds the charcoal so there's a lot of foresight and a lot of experience involved Chef is going to be here all day roasting throughout the day in smaller batches that way it makes sure that the consumer gets the freshest Goose possible super dark brown color P golden dripping fat there you go look at this Goose nice puffed up skin super glossy nice and straight prepped totally perfectly 1958 they've been doing this same same look I know it looks delicious now but if we were to cut it open all of that liquid would just spill out and then be on your plate instead of inside of the goose itself just like searing a steak when you're heating it up you're cooking it all that liquid is going to want to come out to make sure that it's juicy you have to wait for it to rest and or just came in from the warming oven to the front to the butcher corner so what's interesting and exciting about this restaurant is it's actually multiple buildings smaller buildings bridged together with the kitchen on the side feels a bit like a maze all the different dining rooms are different floors different parts of the restaurant let go with the excess grease to make it easier for himself neck comes off hard Cuts all the way through right along that collar bone right now here comes the front Wing that drum comes off straight in half watch out who is is known for its fat but just because we want it fatty doesn't mean we want it greasy you get here scrapes off the most of that excess fat so that it's a more pleasant less gy process here's the breast see how juicy this thing is down almost like a fillet that in my opinion is my favorite part down the middle even Cuts even sizes the bone is on here so you can take it off the bone as you eat it thorough cuts we're reconstructing the natural shape of the goose in the front is the breast boneless easy to eat at the back three luxurious thick cuts of the thigh on the boat heads down here sides of the breast it's going to get a little bit of sauce a little bit of that gloss it's basically a reduced Goose stock all of that goose flavor a little bit of that porkn flavor those Chinese medicinal herbs basic aromatics like onions and ginger okay so let's put in an order there we go hey here's the breast me here look how dense that flesh is unlike many chickens cous must be raised with a good amount of area to play and move in therefore you get a lot more oxidation in the muscles you get a lot more movement of the muscles you get a lot more dense meat like this I'm not going to wait for you anymore I'm having this on its own first so good so special you know why people prefer dark meat because it's more flavorful but it's not gay me and then bite into the skin itself there's a bit of crisp almost and it just sinks into fat that melts inside of your B this is a cliche and this is one of the best things that you can eat in Hong Kong we've known this for a long time they here have known it since 1958 but still every single time it's special amazing W seriously show me a lesson second generation owner of Yuki this is the goose brisket a little bit chewy because it has a little bit of that tendon over the top but the skin is significantly crisper this is a very tender part of the animal because it doesn't get moved very much let's talk about the goose thigh for a second a lot of the times the most prized part of the goose it's a little bit softer it's a little bit more tender and it's mostly more gluttonous eating it whole just taking huge bites out of it kind of like the fish cheek this piece is right above the butt towards the back of the goose at the bottom it's the most flavorful and part of it is because the fibers of the protein are thinner and it's also a relatively less used part of the protein this is a very delicious cut the brain itself a little bit like Goose liver a little bit powdery a little Sandy deep Goose flavor the next step after you have the goose on its own is to have it with a noodle live magical combination this life fun is a critical and natural compliment to the roast Goose itself you don't you really eat it outside of the grast goose context here in Hong Kong I found is a very Slippery Noodle it's also got a little bit of snap unlike most rice noodles so it's bouncy the snap I think is textural contrast to the succulents of the goose but the slipperiness mimics the goose the soup on its own hang te clean clear not too salty it's like eating your main dish with rice you're not supposed to overseason this here's here's a move you're going to take some of the upper back you're going to dunk it inside of your live hun every time I have friends I come to Hong Kong and I show them this it feels like magic you're going to add some of that goose sauce season up that broth you're going to take some more of this bone this upper back and immerse it inside of the live fun and let those flavors come together wait for that goose to soften and then start eating that noodle Magic it just it feels like the the goose is finishing and completing the seasoning of the noodle as I've always said some of the most delicious things are about balance and they're about like a full mouth feel and this primarily is my recommendation for the best with the Yus okayo um that was amazing I came here to ugay expecting that we're just going to get a little bit of a tutorial and a little bit of a showing of how this goose is cooked that wasn't all we got from the sourcing of the geese to the preparation of it the cook and the roast The Butchery and The Cutting of it to how to eat it and understanding the different parts of the goose this is what the entire SJ rast C experience is about now on to the next

Channel: Bon Appétit

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Id: -XtYJz3uwW0

Length: 11min 58sec (718 seconds)

Published: Wed Mar 20 2024