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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.
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USDA Nutrition Facts |
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| Serving Size 1 cup |
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| Calories 882 |
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| Protein 0g |
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| Total Fat 99g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 0mg |
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| Sodium 0mg |
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| Cholesterol 100mg |
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| Serving Size 1 tbsp |
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| Calories 462 |
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| Protein 11g |
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| Total Fat 43g |
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| Total Carbohydrates 4g |
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| Dietary Fiber 0g |
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| Potassium 138mg |
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| Sodium 697mg |
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| Cholesterol 150mg |
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| Serving Size 1 tbsp |
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| Calories 462 |
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| Protein 11g |
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| Total Fat 43g |
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| Total Carbohydrates 4g |
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| Dietary Fiber 0g |
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| Potassium 138mg |
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| Sodium 697mg |
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| Cholesterol 150mg |
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Goose or Duck Fat term - Related Content |
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| A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork. A common ... |
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| A utensil used to remove juices from the meat and carcass of a whole duck after it has been cooked. The juices are used to season the slices when served. The duck is typically ... |
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| A cooking utensil that enables liquid fat to be gathered and removed from juices that are come from roasted meats, stews, soups and stocks. Fat is typically skimmed off the ... |
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| Positive Descriptor of wine that fills the mouth. Although “fat” wines typically lack elegance, “fat” wine is highly valued by connoisseurs of sweet dessert wines. |
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| A variety of egg that comes from a duck, which is typically raised for its meat and feathers. A duck egg is similar to a chicken egg with a few differences. In the duck egg, the ... |
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By making a few adjustments to your favorite recipes,you can minimize the fat content in your daily diet. Use thesuggested low-fat substitutions for the ingredients ... |
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| Purchasing Tips | Cooking Tips | Cooking Oil Care | Olive Oil Tasting
Oils and Fats Purchasing Tips
Purchasing Tips
A product labeled "whipped butter" is ... |
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| Types of Fat Structures | Fat Composition of Oils and Solid FatsThe Controversy over Coconut Oil | Olive Oil Nutritional Facts
Types of Fat Structures
All edible ... |
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| Storage of Liquid Fats | Storage of Solid FatsDeep-Frying Safety Tips | Olive Oil Handling/Safety/Storage
Guidelines for Storage of Liquid Fats
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| Sautéing | Pan-Frying | Stir-Frying | Deep-Frying | Grilling and BroilingBaking with Olive Oil | Smoke Point | Cooking Guidelines
Sautéing
Sautéing is a cooking ... |
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| Roast duck breast makes this attractive salad a special treat for an elegant dinner party or luncheon. |
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| Roasting a breast of duck provides a rich, delicious meal for a special occasion. The sweet and mildly tart sauce enhances the flavor of the duck. |
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| The rich, deep flavor of the roasted duck is enhanced by the sweetness of the red current sauce. |
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