Cantonese-Style Roast Goose Part 1: Prep and Drying

Not strictly authentic, but much easier, simpler and faster. Quite simply one of the best things you will ever eat. Crackling skin, juicy meat, fantastic flavor.

Gluten Free, Diabetic Friendly, Low Carb.

[normlor]

we've had about 100 geese in our families and we've pricked the skin all over ..but it sounds like you're pricking MUCH too deep and penetrating the meat layer hence the loss of valuable juice.Another point about the 'peking duck" is the VERY important of hanging this duck to dry for up to three days ...this is where the crispy skin comes from ..I personally have done this duck about 10 times with super results 

[hien]

Did you separate the skin on the thigh also?