How much goose fat

Carefully remove hot pan from oven and slowly add potatoes in an even layer. Return pan to oven and roast for 40 minutes, turning the potatoes every Garnish with a sprinkle of salt and chopped parsley. Serve immediately. Goose Fat-Roasted Potatoes. Go to Recipe!

Watch Video. PIN ME! Click the Icon to pin this recipe to your board. Email this recipe! In France, goose fat is sold in tins or jars jars are more flexible for daily use as they can be re-sealed. In some parts of France, everyday cooking is still based on goose fat in the way that other parts of Europe rely on butter or oil. The perception, though, in the UK and in North America is that fats such as goose fats are for lower-end cooks, and that better cooks use oil.

Jews in northern Europe would use goose fat instead of pork lard; it used to be traditional to cook latkes in goose fat. Goose Cracklings — some people like to also include small pieces of skin in with the fat, and cook them until dark brown and crispy and eat as a snack. Goose fat can be used as a spread on bread.

Many people swear by goose fat for making roast potatoes with. Add the goose fat to the roasting tin and return to the oven for a couple of minutes, so that it has time to get smoking-hot. Meanwhile, drain the potatoes into a colander. Allow them to steam-dry, and then toss them about to give them fluffy-coarse edges.

For a very crunchy finish, dust the potatoes with plain flour or semolina. Tip the potatoes into the roasting tray and cook for 45 minutes, turning and basting every 15 minutes until golden and crispy.

Season to taste with sea salt. Easy roasties. Roast potatoes. Sign up to our newsletter now. How to roast a rib of beef. How to roast duck. No water is needed. Chill the pastry until firm before using it. Hot water crust pastry: this works well. See the recipe for Game Pie. Duck and goose confit: the French way of preserving food in fat, so goose fat is perfect for this.

See recipe for Duck confit. Use goose fat for duck, goose or pork rillettes, which is a homemade coarse pate, made from confit. Use goose fat in the preparation of a cassoulet and frying duck or chicken livers.

Roasting poultry and game: brown the birds in hot goose fat in a frying pan to colour and seal them before cooking, or just spread goose fat on the breasts of the bird before roasting it. Good for keeping turkey breast tender. Stuffings: fry chopped onion, celery and garlic in goose fat to soften, before adding the rest of the ingredients.