Lemon and Thyme Cantonese Roast Goose with Plum Sauce

Method

1. Mix lemon juice and thyme into the plum sauce.
2. Preheat oven to 200°C (390°F). Rinse goose and pat dry. Score skin with a knife.
3. In a bowl, mix plum sauce, honey, soy sauce, ginger, garlic, rice wine, and five-spice powder.
4. Brush mixture over goose. Let sit for 10 minutes. Place on a rack in roasting pan.
5. Roast for 1.5-2 hours, basting every 30 minutes, until skin is golden and crisp.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.