Goose Fat

[Pinga]

I have a jar of goose fat left over from last March sitting in the fridge and it is only now after the weather has started to turn that I am contemplating roasting my potatoes in this fat for this upcoming weekends Sunday roast(A leg of Lamb with garlic and rosemary,baby glazed carrots and the roast potatoes,redcurrant jelly on the side).Have I left it too long and is this goose fat way to old to use?

Thanks Pinga

[Jon Tseng]

Taste it and see...

If its in the fridge I should imagine it should still be ok; after all confits were designed to last all winter...

J

[Adam Balic]

Should be fine. Goose fat doesn't seem to go rancid like some fats.

[Pinga]

thanks for replies,I just could'nt bring myself to taste it this morning after a fairly heavy night and on an empty stomach

[MobyP]

I've been experimenting increasingly with duck fat for potatoes - and boy are they evil. I find they need a lightly lower temp - 375-400F or 180-200 C for a bit longer than with other oils - that I run hotter and shorter.

And on a side note - what is it with duck fat? I spent a month or so collecting enough to confit a mess of duck legs... and now I can't get rid of it quick enough. Seems like I'm filling up container after container of the stuff.

I'm gonna end up confit'ing my cat.

[Jon Tseng]

I'm gonna end up confit'ing my cat.

Might be a bit bony.

try next-door's dog instead

J

[mikeycook]

And on a side note - what is it with duck fat? I spent a month or so collecting enough to confit a mess of duck legs... and now I can't get rid of it quick enough. Seems like I'm filling up container after container of the stuff.

I make duck confit a lot (mainly in goose fat) and the leftover fat always takes up a ton of room in my refrigerator. I have started to make a practice of putting it in smaller jars and giving it away to friends. The problem with the stuff is it doesn't really get "used", as in absorbed. I have made potatoes a number of times with goose fat and most of the fat is left when you finish (just like Paula Wolfert said it would be.) A separate posting on ways to use extra duck/goose fat would be welcome.

To answer the original post, I have used duck fat after a year and it was fine. I think you might be able to periodically reheat and skim the fat to increase its longevity.

Edited October 2, 2003 by mikeycook (log)

[DRColby]

Am I wrong on this? I take my duck fat (which I use mainly with potatoes) and freeze it in ice cube trays, then defrost what I need. Seems to work fine and much easier to store.

dave