Goose Fat Information Service
For everything (and more) that you wanted to know about Goose Fat you should head on over to the Goose Fat Information Service!
Here you can find recipes and information about the healthy properties of this poly-and mono-unsaturated fat, which in addition to being ideal for Roast Potatoes, is also good for the cardiovascular system (compared to butter) and thought to be one of the reasons why despite their relatively rich diet, rural French people have a lower incidence of heart disease.
Of course, any mention of Goose these days tends to raise the thorny issue of Foie Gras.Recently we have seen the introduction of “ethical foie gras” - i.e duck or goose liver which is made by fattening the birds so that their livers become enlarged. Tradtionally this is done through “gavage” which is a form of forced feeding. The ethical approach avoids forced-feeding and instead relies on the greedy bird’s habit of putting on weight prior to their natural winter migration to warmer climes - see the Telegraph (19 Feb 07). This is available at Club Gascon in London - the place to buy and dine on the best of South West France cuisine.
Mark Hix in the Independent (28 Oct 07) praises the improved quality of British ducks and also has some interesting recipes for using one whole duck (French or British) without wasting a morcel:-
- Szechuan peppered duck breast
- Slow-cooked leg of duck with Bramley apple mash and cider sauce
- Duck and quince salad
- Duck and cep broth
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