Duck fat versus Goose Fat

[abadoozy]

I just recently rendered down goose fat for the first time, and I'm surprised at the difference between it and duck fat. The rendered duck fat I've made is pure white, and has a very light, almost neutral taste.

The goose fat is golden, and has a much richer taste. I just put a tiny bit in some scrambled eggs and it definitely came through, whereas the times I've used duck fat, it comes through, but much, much lighter.

Is this typical? I'm not complaining about either - I like them both - I was just wondering if this difference is to be expected.

[Jose Nieves]

Differences in the fat are also dependent on thing like the age of both animals, their diet, the specific breeds, etc..

http://www.goosefat.co.uk/page/home

[HKDave]

Is this typical? I'm not complaining about either - I like them both - I was just wondering if this difference is to be expected.

I don't think it's universal. I've got French goose fat here that's snow white, and Chinese duck fat I rendered myself that's darker - the opposite of your experience.