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Feb 9, 2005 01:46 PM

Substitute for goose fat

  • k

I have a new French cookbook. I've haven't done much French cooking. I'm squeamish - spent several years not eating meat because I couldn't stand the thought of where it comes from. I'm back to eating it organically and free range, but I can't think about where it comes from and I don't do anything on the bone. So, there's no way in heck I'm gonna use goose fat. What can I use instead?

Don't give me a hard time about this - I realize the flavor is better, I just can't do it.

(Obviously the recipes with knuckle, tongue, and liver are OUT - heehee).

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  1. I won't give you any flack...we all have our crosses to bear :-) Do you have issues with butter? You could just go with that. If it's a saute thing, add a little oil to it so it doesn't burn. If you have butter issues, just use oil.

    As an aside, I bought a very expensive Joel Robuchon cookbook many years ago...beautiful pictures, the whole nine yards. I was making a dish of carmelized pineapple with vanilla ice cream, and turned to the picture...there is a giant HAIR on the plate in the photo! Ack! Turned me right off, I tell ya! What, Joel Robuchon can't afford a photo editor?

    8 Replies
    1. re: Cyndy

      lol, that makes me laugh. You should write in.

      No, I'm ok with butter. I do have lard in my fridge, too in a block but it's been there forever so I'm sure it's rancid. tell me this - does goose fat taste 'goosey'? Or 'gamey' at all. This is so not going to make any sense but if anything taste too much like it just came off the bone, I can't do it. Can you buy goose fat like you do lard?

      Willing to give it a go...maybe,

      1. re: krissywats
        Caitlin Wheeler

        In my experience, neither duck nor goose fat tastes gamey. I would try buying a good duck breast (no bones!) and cooking it up, rendering out the fat, then saving the fat and using it in cooking.

        1. re: Caitlin Wheeler

          Yeah, get a pair of Moulard duck breasts from D'Artgnan and saute medium rare slice and serve. Delicious and save that fat.

          1. re: Candy

            Now you're just pushing your luck. I'll go with the packaged stuff so I don't have to think about where it comes from.

            It's a step. Thanks for all your help!


            1. re: krissywats

              The packaged products are excellent. You don't need to render your own. ;-)

        2. re: krissywats

          No, goose fat doesn't taste gamey or appear off-putting. It just tastes good, pure and simple. You should be able to buy it in a plastic container in a gourmet market. If you can't find it, I just did a quick search for "goose fat" on Google and found the site below.


          1. re: krissywats

            I don't mean to sound like a snob, but I wouldn't recommend supermarket lard under any circumstances! Between being hydrogenated and preservative-ized and sitting on shelves for who knows how long, I won't touch it (and I'm guessing you don't want to start rendering your own. LOL)

            Clarified butter isn't really a substitute for goose fat, but it will give you a rounder, more complex taste than oil and without the milk solids in it, won't have a strong butter flavor, either.

            1. re: MikeG

              No, you're right - I try to eat as organically as possible and thank you for mentioning that - I hasn't thought of it. Are you saying that there are no versions of lard or goose fat or duck fat from a store that are free from perservatives and chemicals? Are my only choices rendering my own or using butter and oil?

        3. Goose fat imparts a special flavor. Substitutes could be duck fat or lard. Lard can be purchased in a tub or block. You would have to cook a duck to get the duck fat. Empire produces frozen blocks or rendered chicken fat and I guess you could try that or butter?

          4 Replies
          1. re: Candy

   fat...lard...have you been in my fridge? *lol* Making me want to rush right home and cook!

            1. re: Cyndy

              I've also got a stash of fat from foie gras in mine too

              1. re: Candy

                We have a stash of leftover foie gras too. Also, my favorite, chicken stock in which the foie gras was poached.

                But just to clarify, you can buy jars of duck fat just like goose fat.

                As a sub, I would probably choose rendered bacon. If you don't want to use bacon, a mixture of olive oil and butter.

                1. re: JudiAU

                  I would have to go to Cincinnati or Chicago to get it or order on line. Indiana just is not a state where you are going to find good stuff like that in the stores.

          2. Think in the other direction. Instead of trying to find an all purpose substitute for goose fat, look at any individual recipe and decide what other fat or oil would work well.