By Tim Maddams
When goose is roasted it gives off a quantity of fat that can be strained and stored, once cool, in the refrigerator. Goose fat is an excellent cooking medium with a rich, silky texture and has a very fine, savoury flavour. It can be cooked at a high temperature without burning.
Roast goose with chickpea and lemon stuffing
How to roast potatoes in goose fat
How to make Yorkshire puddings
Goose fat can be bought in cans and jars.
Once opened, keep in the fridge. If strained through muslin into sterilised jars, home-produced goose fat will keep for up to six months. Goose fat freezes well and lasts many months. A good tip is to freeze small quantities in small blocks or ice-cube trays for ease of use.
Use it to make superb roast potatoes, homemade confit or pastry and dumplings.
Article by Clarissa Hyman
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