Goose fat is used in the preparation of many recipes from our region, including Sarladaise potatoes, goose confit and ourfamous goose breast cassoulet. Quite soft at room temperature, goose fat withstands the intense heat of a pan well and does not blacken. Its particularly delicate taste allows it to pair perfectly with potatoes and mushrooms. Our goose fat is anatural product, it is additive-free andkeeps very well in the refrigerator for several months. You can also freeze it without any problems.
From a nutritional point of view, goose fat contains as much lipids as oils: 99.6%. It is very rich in unsaturated fatty acids and good cholesterol. So you can use it from time to time in your cooking, it will only be beneficial.
