3

votes

Goose Fat - Is it the bees knees?

Answered on September 12, 2014
Created October 29, 2011 at 12:01 AM

Just got back from my local markets and they have jars of goose fat. Is it as awesome as it looks and sounds? It's quite pricey so I thought I would get the paleo-hacks consensus before I bought it. So:

How is it taste wise?

What do peeps use it for?

Why was it liquid? Should it be solid?

Thanks everyone

Note: Just bought the goose fat, I'm excited. Can't wait to use it.

Ce7e28769d92d5de5533e775b1de966e

on October 30, 2011
at 01:12 PM

We all need some high reward in our lives! Super yum, I pinky swear.

Ce7e28769d92d5de5533e775b1de966e

on October 29, 2011
at 02:00 PM

I would like some now please.

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on October 29, 2011
at 04:12 AM

sounds delicious!

95eda9fa0cec952b482e869c34a566b6

on October 29, 2011
at 02:53 AM

I also find it great as a cooking fat. The taste to me is very mild, much milder than beef tallow.

95eda9fa0cec952b482e869c34a566b6

on October 29, 2011
at 02:52 AM

Agree! Potatoes are divine alone, but transcendent in goose fat.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on October 29, 2011
at 02:26 AM

Awesome idea JuBa!

0dbd7154d909b97fe774d1655754f195

(16131)

on October 29, 2011
at 01:05 AM

That's etremely high reward! I like.

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on October 29, 2011
at 01:04 AM

Sounds awesome.

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4 Answers

7
Ce7e28769d92d5de5533e775b1de966e

on October 29, 2011
at 12:30 AM

buy it - buy it now and run fast with it clutched close to your body. it's insanely tasty. keep in the fridge, tho. roast potatoes in it with a little rosemary and salt/pepper. use instead of butter for anything savory. a fried egg in goose fat is tremendous. a quick sear of chicken livers in that fat is awesome. 100% agree with @melissa re: confit + rilletes. rub on birds before roasting.

basically it will make everything better.

here, this is one that i do with goose or duck fat. simple and amazing:

  • warm oven to 425
  • 1 butternut squash, peel, cut into 1" chunks and put into a large bowl
  • in that same bowl add: 1 head of garlic peeled and cut the buds in half, sprigs of thyme, salt (i use maldon or large flake kosher if you can), pepper
  • melt about 4-5 tablespoons of the fat in a pan and pour over the ingredients that are in the bowl
  • toss
  • dump out into an even layer in a baking pan and roast for about 30 minutes or until the squash is nice and tender.

a killer side with anything. eggs, meat, on its own..

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on October 29, 2011
at 01:04 AM

Sounds awesome.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on October 29, 2011
at 02:26 AM

Awesome idea JuBa!

0dbd7154d909b97fe774d1655754f195

(16131)

on October 29, 2011
at 01:05 AM

That's etremely high reward! I like.

Ce7e28769d92d5de5533e775b1de966e

on October 30, 2011
at 01:12 PM

We all need some high reward in our lives! Super yum, I pinky swear.

5
0dbd7154d909b97fe774d1655754f195

(16131)

on October 29, 2011
at 12:14 AM

Yes to what Mel - HGL said. Also, if you eat potato or roasted veg of any kind - you shall roast them in goose fat. IF they have duck fat - same goes.

Ce7e28769d92d5de5533e775b1de966e

on October 29, 2011
at 02:00 PM

I would like some now please.

95eda9fa0cec952b482e869c34a566b6

on October 29, 2011
at 02:52 AM

Agree! Potatoes are divine alone, but transcendent in goose fat.

3
Medium avatar

(10611)

on October 29, 2011
at 12:31 AM

Duck fat is more rewarding than goose IMHO. And cheaper.

My supply is gone until I roast another duck. I used most of it frying oysters. The spent fry fat (and attendant meat bits and onions) were used to top chopped cabbage and winter squash. Better than butter or salad oil.

Edit: just finished roasting another carcass at 350 for 3 hours(minus breasts and legs). The yield was a cup of duck oil and two cups of meat and crispy skin bits. The best part was eating some of the "duck-tato chips" of skin pieces while I picked meat. Nothing left but the quack and a pile of bones.

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on October 29, 2011
at 04:12 AM

sounds delicious!

3
9d43f6873107e17ca4d1a5055aa7a2ad

on October 29, 2011
at 12:04 AM

Yes. It's freaking delicious. I use it for confits and rilettes, but it also works for just a cooking fat. It can be liquid at room temp, but you should def keep in fridge, where it's solid.

95eda9fa0cec952b482e869c34a566b6

on October 29, 2011
at 02:53 AM

I also find it great as a cooking fat. The taste to me is very mild, much milder than beef tallow.

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