Expat Foodie: What to Do With Goose Fat?

by missfootloose on December 27, 2011 · 14 comments

in And So It Goes

What did you eat for Christmas dinner? I cooked a free range, Moldovan village goose. I remember cooking a goose once, in the US, when our offspring was young. They didn’t want anything to do with it, culinary heathens that they were. They wanted turkey.

So this year I saw my chance and decided on a goose. There are lots of them roaming free here in the countryside in Moldova. It was delicious, but it didn’t have as much meat as I had expected.

Only a dinner plate full of meat from a 3.2 kg ( 7 lb) goose

I ended up with plenty of good fat though, which I am keeping and may make presents of to foodies and nutrition fans, if I can find them! Apparently it is very good for you, and it’s widely used in cooking in the south of France. And we know how unhealthy they are (not). I have now a supply to last me for years, so sharing seems like a good thing to do.

And if you did not receive my Holiday Greetings, here they are.

* * *

What did you eat for Christmas dinner? Do you have good recipes using goose fat?

Related Posts with Thumbnails

14
Leave a Reply

avatar
9 Comment threads
5 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
8 Comment authors
12 NOMADS OF CHRISTMAS: Karen van der Zee, Dutch/American expat in Moldova (8/12) | The Displaced NationmissfootlooseWalter KnightAndrew Duffin12 NOMADS OF CHRISTMAS: Karen van der Zee, Dutch/American expat in Maldova (8/12) « The Displaced Nation Recent comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
newest oldest most voted
Notify of
trackback

[…] “Life Abroad: Of Red Undies, Sugary Pigs, and Freezing Waters” (December 31, 2011); “Expat Foodie: What to Do with Goose Fat?” (December 27, 2011); “Expat Life: Holiday Greetings from Afar” (December 26, […]

Walter Knight
Guest

On the topic of exotic food . . . my Aunt Marge was abducted by an iguana hiding in the barn. I think the iguana is really an alien, but I do not know for sure. It is really a good liar. We thought that Marge was the liar, always cracking those jokes about a talking lizard in her backyard and a spaceship in her barn. It turns out she kept a straight face because she was not joking. When she disappeared, I flew out to see if I could find anything. I have always been good about finding things,… Read more »

Andrew Duffin
Guest
Andrew Duffin

We had goose.

They have several advantages: (1) They cannot be factory-farmed, so any goose at all will be free-range and tasty (2) There is not much meat on them, as you found, but this means there are no endless leftovers; three days and ours was all gone (3) You get all that yummy fat which cooks the world’s best roast potatoes.

otoh they are fairly expensive.

No more turkey in our house – it’s dull beyond words.

trackback

[…] “Life Abroad: Of Red Undies, Sugary Pigs, and Freezing Waters” (December 31, 2011); “Expat Foodie: What to Do with Goose Fat?” (December 27, 2011); “Expat Life: Holiday Greetings from Afar” (December 26, […]

Steph
Guest

We always have home-raised turkey for Christmas, delicious. But next year we hope to start rearing geese.
Goose fat is great for all sorts of things. Rub potatoes with it before roasting and they’re very tasty. My husband uses goose fat to fry the beef for a bourguignon. And of course you can always cover yourself in it and swim the channel!

Michael
Guest

I’ve never tried goose, but it looks lovely. We had turkey, ham and duck. Happy new year!

Aledys Ver
Guest

Sorry that the goose was a bit disappointing but it does look good! For Christmas we had Chester… no, don’t worry, we didn’t eat up my grandma’s poodle. It seems that a chester, is a pumped up chicken that is more meaty than just chicken and not as big or expensive as turkey. It was the first time I had heard about this bird but it seems it’s becoming popular in Brazil, where the friend who invited us for dinner comes from…. For dessert, I prepared a cassata, a typical Sicilian cake with ricotta cheese, candied fruit, nuts and chocolate… Read more »

Nikki
Guest

I am home with the family for christmas and many of them are Samoan. We had three kinds of meat, taro, fish, and coconut cream all cooked in an umu, a kind of earth oven. It’s traditionally made by the men so I just made a salad and relaxed.
I know you can use goose fat for soap and I have had a lot of fun making my own soap in the past. If you are looking for something easier, there is a whole website at http://www.goosefat.co.uk/

GutsyLiving
Guest

We had a wonderful Danish frokost (lunch) with sild, (pickled herring) medister polse (some veal and pork sausage) rodkaal (red cabbage) etc. No goose fat recipes from me. A pity it’s not foie gras.

Previous post:

Next post: