Goose fat is a rich substitute for butter and oil. Gourmet stores often carry canned goose fat since it is commonly used in European cuisine. Making goose fat at home is an expensive alternative to purchasing canned fat. It is possible to render goose fat by roasting a goose, or simmering raw fat in a sauce pan with water. After rendering it, you can store the fat for later use. When stored correctly, goose fat can last up to a year.
Let the rendered goose fat cool off and then strain it through a cheese cloth to remove pieces of skin. You could also use a small sieve to separate the skin from the fat. Repeat the straining process to increase the purity of the goose fat.
Pour the strained goose fat into an air tight container or glass to store goose fat for a short duration. Cover and refrigerate it for later use. Refrigerated goose fat lasts for two to three months.
For long-term storage, pour goose fat into a storage bag or plastic storage container. Cover and freeze the goose fat for later use. Frozen goose fat lasts for up to 12 months.
Spread stored goose fat on bread or rolls for a rich treat. Roast root vegetables in goose fat for added flavour.
Check goose fat for a rancid odour before using.