I first tasted goose fat fried rice at a small restaurant in North Point, a neighbourhood in Hong Kong. I’m sure they created this delicious dish as a ... serve the meat for one meal, and ...

This dish uses lap cheung (wind-dried sausage), yuen cheung (liver sausage; it's even better if it's made with goose liver ... yuen cheung and duck meat. Stir-fry over a high flame until the ...

Jacques Pépin's 18-hour roast goose is well worth the time. Pépin's cooking method was adapted from a Chinese technique. It yields tender, juicy meat with unbeatably crispy skin. Recipe ...