Once the Sour Plum Sauce was ready, Lin Xu came over to the oven and adjusted the temperature to 250 degrees.
During the roasting process for Roasted Goose, the oven temperature doesn't stay the same; it's adjusted according to how far along the roast is.
Generally, you start with a slightly lower temperature when the goose first goes in, raise it after a while, then lower it again once the goose has basically set in shape, and right before and after taking it out, you raise the temperature again.
Doing it this way keeps the goose meat tender, makes the fat under the skin more fragrant, and turns the skin extra crisp.
Aside from this regular, variable-temperature method, there's also a low-temp roasting technique where the oven stays under 100 degrees at the start.
The so-called low-temp method means you first use an oven temperature of just a few dozen degrees to dry the goose skin until it's dry and smooth, then you raise the temperature and roast as usual.
