What's good for the goose is... well, lets face it. This probably isn't good for the goose or the gander.
With a high smoke point and containing lower saturated fats than butter or lard, Goose fat is undeniably delicious. A mainstay of British and European cooking, use goose fat while roasting meats or vegetables, building sauces, in pastry, eggs/omelettes or even risotto - use Goose fat to add a depth of flavour and a richness that you'll continue to come back to for years to come.
With a high smoke point and containing lower saturated fats than butter or lard, Goose fat is undeniably delicious. A mainstay of British and European cooking, use goose fat while roasting meats or vegetables, building sauces, in pastry, eggs/omelettes or even risotto - use Goose fat to add a depth of flavour and a richness that you'll continue to come back to for years to come.
What's good for the goose is... well, lets face it. This probably isn't good for the goose or the gander.
With a high smoke point and containing lower saturated fats than butter or lard, Goose fat is undeniably delicious. A mainstay of British and European cooking, use goose fat while roasting meats or vegetables, building sauces, in pastry, eggs/omelettes or even risotto - use Goose fat to add a depth of flavour and a richness that you'll continue to come back to for years to come.
With a high smoke point and containing lower saturated fats than butter or lard, Goose fat is undeniably delicious. A mainstay of British and European cooking, use goose fat while roasting meats or vegetables, building sauces, in pastry, eggs/omelettes or even risotto - use Goose fat to add a depth of flavour and a richness that you'll continue to come back to for years to come.