the local grocer is selling containers of goose fat. & they're not cheap.
other than a Chef instructor that would deep-fry foods in that, i've not known another that used duck fat. (i'm still puzzling over where he got enough goose drippings for a fryer.)
i'm uncertain where i'd use goose fat. for shallow-frying? flavoring food?
info would be greatly appreciated.
would buying a goose & roasting him be more more feasible for obtainig drippings?
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