HOME > Chowhound > Greater Seattle >

Discussion

Where to find Goose Fat in SEA?

Anyone know a good source for buying rendered goose fat? I need it for a couple of dishes I'm cooking.

Duck fat I can easily get, but I am specifically looking for goose fat. Please let me know if you have any leads!

Thanks,
--Scott O.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Buy a shotgun, license and duck stamps and come hunting. Better yet, a net at Greenlake or the Arboretum would save a little powder and shot.

    How much do you need ? If you don't mind rendering it yourself, that is!

    2 Replies
    1. re: kaleokahu

      I don't mind rendering myself, but buying a pound of rendered fat is a lot cheaper than buying a whole goose, let alone a hunting license and goose stamps.

      As for Green Lake geese, I'm not going to go there.

      1. re: Scott O

        What are you willing to pay or trade, per Canadian Honker?

    2. I don’t know off-hand any walk-in, off-the-shelf sources in Seattle. Seattle Caviar Company carries foie gras, but I don’t remember seeing any duck or goose fat. You’ve probably already checked with DeLaurenti and Whole Foods, but if not, you could give them a call. Otherwise, you can get goose fat from some mail-order sources on the web. See, e.g., Schlitz Foods (www.roastgoose.com), GermanDeli.com (www.germandeli.com), and British Corner Shop (www.britishcornershop.co.uk).

      2 Replies
      1. re: Tom Armitage

        I'd call Hans' Delicatessen in Burien. They'd certainly be able to point you in the right direction even if they don't have any themselves.

        I also know people who have bought whole geese through Don & Joe in the market.

        1. re: terrier

          Hans doesn't have it. The person I spoke with didn't have any suggestions.

          Don & Joe was the first place I tried - they don't carry it. I'm thinking about asking them to order it.

      2. for what it's worth, i have cooked with goose fat and the more easily obtained duck fat and chicken fat and have found them basiclly interchangeable except in dishes (like kishka or helzel) where the fat is the primary ingredient - but, even there, the difference is minimal

        1 Reply
        1. re: howard 1st

          I do not find chicken and duck interchangeable at all. Duck and goose are closer, but still not the same. At least for my cooking.

        2. I just tried checking Amazon.com and none of the products listed are available. Now I'm starting to get annoyed.

          Doesn't anyone cook with this stuff?

          3 Replies
          1. re: Scott O

            I haven't looked far and wide but I haven't seen it in NYC lately, at a couple of places that used to carry it. Apparently there was an import ban at some point, I don't know whether it's still in place.

            1. re: MikeG

              You would think with the boom in domestic foie gras there would be a domestic source...

              Puzzling to say the least.

              1. re: Scott O

                Unless I'm mistaken, all or nearly all domestic foie gras is duck. Both Hudson Valley and Sonoma use Pekin duck.

          2. I posted the same query on the NYC board and turned up a hit: Schaller & Weber carries it in the store & they're willing to ship. ($30 min. so I had to buy two 14 oz. tubs at $18 each).

            FYI it's not currently on the web site, but from what they tell me the site is a work in progress.

            Still, it would be great to know of any local sources who can supply year-round.

            5 Replies
            1. re: Scott O

              Here's 'nother lead for you...

              1-2 weeks ago the Food Channel ran a show (sorry, don't remember the one, they're kinda all the same) that featured an Idaho restaurant called Boise Fry Company. I just remembered the owner was bragging about the best fat to do French fries in was goose fat, and that they sold tons fried in goose. Maybe they'd sell you some at a lower price, or point you to where they're getting theirs.

              1. re: kaleokahu

                Worth a shot, if I can find their supplier.

                1. re: Scott O

                  Yes, let us know. It takes a lot of work dumping the roasting pan to make up a pound of fat.

              2. re: Scott O

                I decided to order from Schaller & Weber and received a beautifully-packed container via FedEx 2-day. NOTE: shipping was $35. Ouch! I definitely need to find a local source...

                1. re: Scott O

                  Did you try calling University Seafood and Poultry? They might have it - or a suggestion on where to find it locally.