Today's chow outing for dim sum in Milpitas led to discovery of roast goose at the barbecue stand in New China Station. Priced at $8.50/lb., I bought a front quarter (the breast and wine portion) which was $12. The counter man removed the back bone and breast bones, sliced it into bite size pieces and arranged it nicely in a styrobox.
I caught up with the rest of our group in Lion Food Center. Gordon and Ruth teased me asking whether I got a jarful of juice/drippings. Fortunately, I didn't need my own jar, the counterman gave me a good size styro cup (about 1/2 c.) of juices scooping from two different pots. One ladle from the thicker and more concentrated roast duck jus and a second one from the soy sauce chicken jus.
In true chowhounding fashion, we taste tested it in the parking lot, using a grocery cart as a make-shift table, and dipping the pieces in the flavorful juices. The skin was well-rendered of fat and crisp. The breast slices were relatively lean. I thought the bird a bit more done than I would have liked, but I guess that's the trade-off for getting rid of more of the fat. I also would have liked the slices a bit thinner, next time I'd leave the piece whole and slice it at home myself.
We're still looking for Teochew style lo sui gnau (goose braised in master sauce), if anyone knows of one.
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