Goose Fat

Goose fat is the rendered fat of geese, prized in cooking for its rich flavor and high smoke point, traditionally used across French, particularly Gascon, and other European culinary traditions where geese are raised for meat and foie gras. It is especially valued for roasting potatoes, giving them a notably crisp exterior and rich flavor, and is also used to confit meats, submerging and slow-cooking them in the fat for preservation and flavor, following the same technique long used for duck. Solid at room temperature like other rendered animal fats, goose fat is sold both fresh and canned and remains a traditional cooking fat in regions with a strong goose-raising history.