Before you tuck into this piece, ensure that you have a full stomach. Spanky Enriquez describes the lush lubrication and savory intensity of roast goose with such fervor that it will incite vicious cravings. – Lori

I grew up loving roast goose. Although my first trip to Hong Kong, the mother lode of the succulent bird, wasn?t until 1997, I was quite familiar, and very enamored with the delicacy since the ?80s. You see, my mom was an executive at Philippine Airlines, and whenever she?d fly to Hong Kong for work, she?d always come home with one whole goose. It was, of course, at the behest of my dad, Atty. Enriquez, an unabashed gourmet. Mrs. Enriquez would have no choice but to handcarry the magnificent, massive goose; too fragile, and too precious, to risk damage or loss if it was checked in as baggage. It?s not a tiny beast: in terms of size, it?s second only to a butterball turkey. And the average weight of a whole goose" Three kilograms. Imagine lugging that unwieldy package ? the elongated bony neck and the bulbous bottom heavy body ? through the long and winding Hong Kong airport terminal, lifting it up to the overhead compartment of the plane, and finally, through the long last stretch of the NAIA arrival area. Not a walk in the park, definitely. I have to belatedly credit and thank my mom for the effort and sacrifice for her family?s table.
The goose was purchased fully cooked, wrapped in foil, encased in double layers of heavy plastic. At home, mom woul...