Goose fat

Graisse d’oie

What it is

Goose fat sets harder and melts higher than duck fat, a few degrees of difference that decide everything: it seals a confit crock more reliably and holds around 190 °C in a pan without breaking down. Central Europe and the South-West both built their winter cooking on it because a goose yields far more of it than a duck.

In the kitchen

Par-boil the potatoes, dry them completely, then drop them into fat already at 180 °C — wet potatoes and cold fat each give you a soft crust. A tablespoon per person is plenty; more and they poach.

Goes with

Potato Garlic Thyme White beans Cabbage Onion

Same species

Goose foie gras Goose Cured goose breast

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