Fats Made Good
You may have thought of goose and duck fat as an unhealthy option when cooking since both have previously been considered “bad fats”. Until now, many chefs have been afraid of using this traditionally European ingredient because of that reputation.
What few people know is that duck and goose fats are far healthier than butter or lard because they contain high amounts of oleic acid – on average 58% – which has similar health benefits to olive oil. Oleic acid is a type of monounsaturated fat that has been proven to lower cholesterol and fight microbes in the intestines. Goose and duck fat also contain fewer saturated fats than other cooking fats, so are a good source of energy – and they make your potatoes taste great too!
Celebrity chefs Gordon Ramsay and Mary Berry swear by these fats in their cooking, and Nigella Lawson favours it because of its “high smoking point”, which makes roast potatoes rich and crispy. The huge attraction to using goose and duck fat is the taste that foods cooked in them take on; this is why they have become famous for making “the ultimate roast potatoes!”
As well as roasting your potatoes, parsnips and other festive vegetables, there are many other recipes you can use these fats in. Try goose fat and rosemary garlic chips or pork and onion pies with duck fat pastry or, that English classic, bubble and squeak. Feeling even more daring? Try spreading goose fat on hot toast with flakes of sea salt and a sprinkle of rosemary! Delicious!
Top Cooking Tips:
• Remove excess fat from the pan during cooking
• It can be used directly from a liquid, soft or solid state
• When replacing fats in recipes, use the duck/goose fat in the same way as the fat you’re replacing
• Store goose and duck fat in the fridge, where it should last at least three months. You can freeze it too