Fat, goose

Rendered goose fat is a traditional cooking fat prized in French and other European kitchens, most famously used for roasting potatoes until deeply crisp and golden, since its high smoke point and rich flavor brown vegetables better than most neutral oils. It's also brushed over roasting poultry to help the skin crisp and color evenly, stirred into confit preparations for duck or goose legs, or used to sear meats and mushrooms where its savory depth adds flavor beyond a plain cooking oil. A spoonful melted into mashed potatoes, stirred into stuffing, or used to fry eggs is a simple way cooks work it into everyday meals rather than treating it as a recipe centerpiece.

Store rendered goose fat in a sealed jar in the refrigerator, where it will solidify into a pale, waxy block and keep for months, scooping out only what's needed each time it's used. At 900 calories and 99.8 g of fat per 100 g, it's used in small spoonfuls rather than measured cups, so a tablespoon (13 g) at a time is typical for a batch of roast potatoes or a pan of sauteed vegetables. Its one standout beyond calories is vitamin E, at 18% DV per 100 g, a level typical of animal fats rendered from well-marbled birds. With no protein, fiber, or carbohydrate, it's a cooking fat to use for browning and flavor rather than a food eaten on its own.