A mature goose of any breed popular today can lay down 2 pounds ( 900 g ) of soft fat around its internal organs, or even more. Rendered down, this fat is used for cooking in the same way as lard. While once closely identified with the Jewish cuisine of Central Europe,goose fat is now more commonly associated with southwest France. It is a key ingredient in rillettes d’oie, pottes goose, all forms of confits, and, very often, the Bearnaise garbure, the cabbage-based soup-stew simmerd in an earthenware pot.
In nutrition and diet, graisse d’oie has been linked to what is known as the French paradox: the question of why, despite a high-fat diet, cardiovascular disease in France has been historically low. Goose fat is rich in monounsaturated ans polyunsaturated fatty acids. The British, too, once valued goose fat for its health-giving properties – they spread it on working men’s vests in winter as a protection against respiratory diseases. Roast goose has always been a popular festive dish and Anglo-Saxon cooks know that goose fat makes absolutely the best roast potatoes, also you can try it on pasta made with the atlas pasta maker.
Taste : Although goose fat absorbs other flavours, it is never bland. The rich farmyard taste lingers on the palate, adding to any ingredient with which the fat is combined.