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.