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Uses For Left Over Goose Fat?

  • m

Hi, everyone! My son is coming home for Christmas, and we're hoping to cook a goose. I asked on the Twin Cities board where to purchase a goose, and also what to do with the leftover goose fat. The board monitors suggested posting the question here, as well.

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  1. i was a jerk and posted suggestions for goose fat on the original thread, not here on the home cooking board.

    here were my suggestions: goose fat pie crust (sub goose fat for butter or lard in pie crust recipe); use goose fat for frying ingredients for wild rice stuffing (sub for bacon & bacon grease); make potted goose with juniper berries (with leftover goose meat, and rendered goose fat) as a cocktail hour centerpiece.

    another poster offered a suggestion for goose-fat roasted potatoes *drool*.

    rendered goose fat is a culinary treasure. what do other hounds do with it? btw Miki is a brand-new hound so lets give a show of support with our goose fat secrets!

    1. Potatoes - yes! Also good for sauteeing cabbage, Russian-style. And excellent for making confit de canard. One goose will render as much fat as several ducks - be prepared to collect quarts of the stuff.

      1. This is counterintuitive but it's great stuff for searing sea scallops.

        1 Reply
        1. re: Spot

          Man what a great idea, I would never have thought of this (and am cooking scallops for goose-fat-friendly friends this weekend). I use mine to fry potatoes and in braised red cabbage among other things.

        2. Sauteed or roasted potatoes are the highest and best use, cabbage and onions are also wonderful. Really anything where you want to highlight the taste of the fat. Use it to saute the aromatics for a split pea soup. You will indeed get gobs of it and it will keep pretty much indefinitely in the freezer in a jar with a tight-fitting lid. (I use an old glass mayo jar.) You can scoop out frozen little curls using a soup spoon dipped in very hot water, no need to thaw. I love the idea of goose confit with any leftover goose! Welcome to the boards.

          1 Reply
          1. re: GretchenS

            In the same vein: latkes!

            You may need to cut the goose fat with some more sturdy vegetable oil to sustain a high enough frying temperature to avoid greasy latkes. But the goose fat will make them so much more delicious.

          2. Use goose fat to make a chicken liver pate, don't tell anyone what you did and many (most? all?) will be certain you're serving pate foi gras! And don't forget the touch of cognac. Goose fat and cognac are a great combination!

            2 Replies
            1. re: Caroline1

              Ocoh, great idea! Since the chicken livers I just bought this afternoon suddenly became surplus to requirements, I'm doing this tomorrow! Thanks C1.

              1. re: GretchenS

                These are some really great suggestions! The goose is becoming almost beside the point LOL.

                Thank you for posting, and for your kind welcome. This is going to be a great holiday.

            2. I'm not sure how much into fried foods you are but if you ever eat fried chicken cooked in goose or duck fat, you'll not want to go back to a regular recipe.

              1. Just fry some slightly stale bread in it. Or make a sandwich with said bread.

                1. The fat is virtually the entire reason for cooking the goose (well the meat is nice and the skin fabulous, but the fat, oh!). When I am not on an austerity budget I try to roast one a year just for the fat (I purify it and freeze it).

                  Potatoes (latkes, famously), cabbage, sauerkraut, almost anything savoury you might use butter for, even some sweet purposes.

                  1. Surprised no one has mentioned this yet. I save my goose fat all year because it is the absolute best kind of "dripping" to use to make Yorkshire pudding, popovers, or Toad in the hole (I know, same thing). Also I use it to grease my baking pans and muffin tins. Long ago I saved lard (from por) for that purpose, but goose or duck fat are even better as they add no distinct flavour to the baked goods.