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Boiled, Then Roasted Goose


Boiled, Then Roasted Goose
1 seven to nine-pound goose, neck and head attached, innards discarded, then boil the bird for five minutes, then drained and hung from the neck for ten hours in a cool place
6 Tablespoons brown sugar
3 Tablespoons dark soy sauce
1 cup grated coconut
½ cup all-purpose flour
1 Tablespoon salt and ground white pepper
1 egg, beaten

1. Before boiling the goose, prick its skin in several dozen places, and hang it over a pan.
2. Heat the oven to 375 degrees F, center a two-inch deep heat-proof pan or dish to catch all drippings, and keep it half-filled with water. Before putting the bird in the oven, cover its head and loosely cover its legs with aluminum foil, then hang it from both neck and tail ends horizontally, its breast side down in the middle of the oven.
3. Add water as needed and do discard melted fat. Then turn it breast side down, prick the skin on all sides, and roast it pouring out any fat, as needed.
4. Mix the coconut and the flour, add salt and pepper, and brush the goose with the egg, then the flour mixture, and baste it every five to ten minutes for another half an hour, then remove it to a cutting board. Chop the goose into two- to three-inch serving pieces, put them on a pre-heated platter, and serve.
Note: One can make a duck using this method. Cut it in half first, then roast it for half the time.

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