Goose or Duck Fat - Glossary Term

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A type of cooking fat that is often sought by chefs desiring to add a rich flavor to a variety of foods. Similar to Duck Fat, Goose Fat is often produced by collecting the fat as it drips from cooked poultry. As a warm liquid, the fat is strained to remove the liquid juices and allowed to cool, making it semi-solid in texture. Both Goose and Duck Fat are typically used for preparing fried potato dishes, roasted vegetables, and for various bean dishes.