per 100 grams
Carbohydrates 0 g
Proteins 0 g
Fats 99.8 g
Water 0.2 g
Fiber 0 ug

Goose Fat

900 Calories per 100g

The debate has been raging for years: What is the best fat to use when you’re doing your cooking? Is it butter, olive oil, or perhaps even lard? We’re here to introduce you to a lesser-known fat that is gaining popularity amongst chefs and homecooks alike: Goose fat.

What is goose fat? It is a rendered fat, which means that it is fat that has been melted down from its source. In this case, the source is a goose – hence the name. This type of fat has been used for centuries in European cooking, primarily in countries in the British Isles, parts of Germany, Eastern Europe and Scandinavia.

While goose fat may be unfamiliar to some, it is actually quite similar to the more commonly used pork lard. The consistency of both fats is very soft, making them ideal for frying and sautéing. The taste of goose fat is subtle, but it still provides a delightfully rich texture to dishes.

So why has this fat become so popular among chefs and cooks? For one, goose fat is incredibly versatile. It can be used for virtually any type of cooking, making it a great alternative to other popular fats like butter and olive oil. Additionally, goose fat is known for its health properties. This type of fat is lower in saturated and trans fat compared to other animal fats, such as lard or beef tallow, and it is higher in unsaturated fats, which are beneficial and believed to help lower cholesterol levels.

Another big plus for goose fat is its amazing flavor – it lends a unique taste to dishes that cannot be duplicated with other types of fat. One of the best ways to take advantage of this flavor is to incorporate it in to classic French dishes such as Pâté de Campagne (country pate) or Poulet au Vinaigre (chicken in vinegar).

If you’re looking for a way to incorporate more goose fat into your cooking, the best place to start is with roasting. Unlike butter, which is best suited for low-temperature cooking, goose fat is much better at higher temperatures. This means that it is the perfect fat for roasting potatoes, root vegetables, pork, or even chicken. When roasting with goose fat, it’s important to preheat the oven to 450 to 475 degrees before adding the fat — this will help ensure that your food is properly cooked, as well as impart that delicious roasted flavor.

Of course, if you don’t have the time to roast, goose fat can also be used to sauté and fry. As mentioned before, its favorable fat composition makes it a great choice when it comes to these higher-temperature cooking techniques. Make sure to heat the fat to a medium-high temperature and then add in whatever you’re cooking. The result will be a golden, flaky seafood, crisp potatoes, or any other ingredient you choose to fry.

If you’re looking for a more intense flavor boost, try incorporating rendered goose fat into a marinade for lamb. The fat will act as an emulsifier and help keep the marinade together, while also imparting a subtle and delicious flavor. Marinades made with goose fat can also be used for adding flavor to beef or game meats, such as venison or wild boar.

Regardless of how you choose to use it, goose fat is quickly becoming a go-to ingredient in the kitchen. Not only is it incredibly versatile, it also has some notable health benefits that make it an ideal choice for anyone looking to watch their fat intake. So next time you’re deciding on which fat to cook with, give goose fat a try – you won’t be disappointed.