Roasted Goose with Tortillas and Hoisin Sauce
By Andrew Zimmern
In this episode of Wild Game Kitchen, I set up an Argentinean-style grill in my fire pit, creating a ring of coals to cook a whole goose in on a vertical roaster. The recipe is my version of Peking-style goose, rubbed with five spice and served with hoisin, scallions and homemade bacon fat tortillas.
Five Spice Roasted Goose Recipe
- One 8-12 pound goose, trimmed
- 1 orange, sliced
- 1/4 cup sliced ginger
- 1 tablespoon fennel seeds
- 1 teaspoon cloves
- 3 star anise buds
- 2 cinnamon sticks
- 1 tablespoon Sichuan peppercorns
- 1/4 cup honey
- 3/4 cup dry white wine
- 1/2 cup hoisin sauce
- 1 bunch scallions, thinly sliced
Bacon Fat Tortillas
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons bacon fat
- 1 1/2 cups water
- 1/4 cup minced scallions
Set up your fire pit with a circular ring of hot coals. You’re going to cook the goose in the center of the coals. You want to maintain heat in the center at about 325-375 degrees F.
Prick skin as much as possible with a small needle or skewer. Do so at an angle so you don’t pierce the meat, just the skin. Stuff the cavity with the orange and ginger slices. Place on a vertical roaster.
Next, make the five spice blend. Add the fennel seed, clove, star anise, cinnamon sticks and Sichuan peppercorns to a mortar and pestle or spice grinder. Blend the spice mixture. Rub all over the bird.
Roast for 90 minutes on a vertical roaster placed in a pan to catch all the fat that is rendered by hot wood coals. For a small goose, I will roast for about 90 minutes, but for a larger one it may take up to 2 hours 30 minutes. Everyone’s fire is different. Use a cheap oven thermometer and hang it from a goose leg to check your heat. I like mine to be about 350 degrees throughout the whole process.
Whisk together the honey and white wine. Baste with the mixture for last 10-15 minutes of cooking time. Let bird rest while you cook the tortillas in a skillet or on the grill over medium heat.
Serve the sliced goose, with a pile of tortillas, passing the hoisin and scallions at the table.
Bacon Fat & Scallion Tortillas
Whisk dry ingredients together in a work bowl. Mix in the fat using your hands until the dough is crumby and looks like meal. Add the water, scallions and mix until the dough comes together. Put dough on a floured surface and knead for a few minutes until smooth and dough is bouncy and resilient. Place in a bowl, cover with plastic and refrigerate for a couple hours.
Roll dough with your hands into 6 pieces and roll each piece into a stubby rope. Cut each into five pieces and make 30 balls with your hands.
Press them out between sheets of wax paper in a tortilla press or roll with a pin and cook on a plancha (or comal, big flat top, or large skillet), over the grill or inside on your stove top. Keep warm in a basket with a cloth and serve immediately when finished. I like them very thin for ‘tortilla’ style eating or a little thicker for a ‘pita’ style flat bread to roll your goose in.