Updated: February 9, 2014 6:08AM
Goose fat is selling on Amazon.com for about $35 a pound.
Goose is relatively expensive (our Christmas bird was $7 a pound). So it’s wise to wring every drop of value from your investment in goose by saving the rendered fat. Refrigerated, it lasts months.
Many of us enjoy high-fat butter and olive oil but draw the line at consuming fat that cooks off the meat of animals and poultry.
Animal fats have been used for centuries to give foods deep, satisfying savoriness. Chicagoan Meathead Goldwyn of AmazingRibs.com and Huffington Post recently quipped, “I’ve never heard of anything that isn’t improved with goose fat.”
Goose fat contains around 45 percent monounsaturated fats, which lower “bad” cholesterol while maintaining “good” cholesterol.
With a higher smoke point than butter or virgin olive oil, goose fat also is less likely to burn, so it enables cooks to build a fine golden crispiness on fried foods.
To enhance meals with a distinctly Eastern European luxuriousness, use hot goose fat to brown vegetables, confit meats, or roast potatoes.
Checking Nigella Lawson’s and Jamie Oliver’s recipes for potatoes roasted in goose fat, you’ll find they boil the potatoes first. Boiling, very British, is entirely unnecessary. Here’s a simpler, easier way to roast crisp and luscious potatoes in goose fat.
1. Wash and quarter 4 pounds red skin potatoes and 1 pound onions; place on cookie sheet.
2. Warm 1 cup goose fat to liquefy, pour over potatoes and onions; add salt and pepper.
3. Roast potatoes at 350 degrees for 45 minutes, turning occasionally.