How should goose fat be used for frying and roasting?

At room temperature, goose fat has a soft, malleable consistency, which makes it easy to portion. When heated, it melts quickly and spreads evenly over the surface of the frying pan or baking dish.

For frying, a small amount of fat is enough — it coats the surface well and you do not need much. Food is placed in a pan that is already hot: this helps form a crust and keep the inside juicy. It is suitable for meat, poultry, fish, potatoes and vegetables.

For roasting, the fat can be used to grease the dish or spread over the surface of the food before it goes into the oven. Potatoes cut into wedges and tossed with a little goose fat develop an even golden crust.

In hot dishes — soups, porridges, braised vegetables — goose fat is added at the end of cooking or used as a base for gently frying onions and other aromatic ingredients.

Store the product in the fridge at +2…+6 °C, as directed on the pack; after opening, keep it tightly closed, so that the fat does not absorb other odours.