The Glory of Goose Fat

26th Jul 2017

With so many relative health benefits compared to other animal fats, it is no wonder that goose fat is truly the golden egg in recipes that contain blond or brown rendered goose fat. Goose fat is higher in “heart healthy” monounsaturated and polyunsaturated fats, compared to a similar volume of butter or lard. It is rich in Oleic acid, which helps to lower blood cholesterol levels.

In some parts of France, like Aquitaine, Gascony, and Perigord goose fat is particularly popular and at the center of many local dishes. The UK has been importing goose fat from France since 1998 and is now available in many international grocery markets around the world.

Some famous goose fat related specialties are foie gras (the liver of a specially fattened goose), with its rich, buttery, and delicate flavor, confit d’oie (goose legs slightly cured, then poached gently in the rendered goose fat), and goose fat poached salmon.

Goose fat solidifies between 61℉ and 72℉, and melts between 77℉ and 99℉. It’s smoking point is 375℉, making it a great asset for cooking, sauteing, braising, and poaching. Brown goose fat is collected from roasting goose, while blond goose fat is rendered in a saucepan. Both types are spreadable like butter, and can be spread on bread and crackers.

Because of its high smoking point, goose fat is perfect for roasting potatoes, a delicious trend that popped up in early 2000's and continues to delight throughout the US, Europe, and Asia. Goose fat is a great alternative for those who wish to refrain from eating pork fat and will enhance the flavor profile of any dish.