Goose fat

Goose fat is a type of cooking fat that comes from the fatty tissue of geese. It is a popular ingredient in cooking and baking due to its rich flavour and high smoke point, which means it can be heated to high temperatures without burning. Goose fat is commonly used in traditional European cuisine, particularly in dishes like roast potatoes, confit (preserved) meats, and pastries.

To make goose fat, the fatty tissue from the goose is gently rendered or melted down to separate the fat from the connective tissue. This process helps to create a smooth and creamy fat that solidifies at room temperature. The rendered goose fat is then filtered to remove any impurities and can be stored in jars or containers for future use. This traditional cooking fat has been used for centuries and is valued for its unique flavour and versatility in the kitchen.

On food labels, you may find goose fat listed in products like ready-made roast potatoes, savoury pies, and gourmet crisps. It is often included for its rich and savoury taste, which can enhance the overall flavour of the dish. Goose fat can also help to achieve a crispy and golden texture when used for frying or roasting foods. While it is higher in saturated fats compared to some vegetable oils, when used in moderation as part of a balanced diet, goose fat can add a delicious touch to various recipes.

Foods in the CalorieStar database containing Goose fat