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Old 11-15-2011, 01:48 AM   #31
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I'm comming for visit. I think last time I saw goose fat was more than 20 years ago.
D mate every supermarket in the UK sells jars of the creamy gold for roasting potatoes.I cook more ducks than geese so I have a few pots of duck smaltz in the fridge. Both duck and goose color meat well and add a richness to the daube.
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Old 11-15-2011, 07:50 PM   #32
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Oh, man, now you simply teasing me, darn ....
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Old 11-15-2011, 07:58 PM   #33
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Oh, man, now you simply teasing me, darn ....
Yup.

I wish we could get stuff like that on this side of the pond.

I quit buying goose when they made them low fat
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Old 11-15-2011, 08:40 PM   #34
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A heat diffuser may help
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Old 11-16-2011, 02:39 AM   #35
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Yup.

I wish we could get stuff like that on this side of the pond.

I quit buying goose when they made them low fat
Tax and Charlie its an import from France where it is a by product of the foie gras industry.
To tease a bit more, parr boil potatoes and dip the cold pots in warm goose or duck fat then chill in the fridge till the fat is a solid sheath around the pot (overnight is best) then roast in a very hot oven. This method also works well with Evo or bacon grease
To tease a bit more using goose fat to make a flaky crust for chicken pie, freeze the fat then grate into your flour and mix, then add your wet ingredients, bring together quickly rest in the fridge then proceed as normal.
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