Why goose fat deserves a spot in your kitchen and how to use it

Years ago, it was a staple in the home of every resourceful housewife, but over time it gave way to other fats. It had many uses, from culinary to health-related. Some people still reach for this agent today.

Goose fat is worth having in your home, but it's important not to overdo it. It's a product that has been popular in both cooking and natural medicine for years. Some claim that applying it to a sore spot alleviates pain, while others use it for colds, and there are plenty of connoisseurs of confit. So, what is the truth, and where can goose fat be used?

Goose fat, as the name suggests, is rendered from goose fat. It contains fewer saturated fats and more polyunsaturated fatty acids than pork lard. When consumed in excess, saturated fats can raise cholesterol levels in the blood and increase the risk of heart disease. Polyunsaturated fatty acids are essential for proper body functioning and have health-promoting properties. Because of this, goose fat becomes a better choice than the more popular pork lard.

Goose fat is rich in vitamins A, E, B-group vitamins, as well as zinc, iron, and vitamin D. It contains tocopherols, which have antioxidant properties.

Natural medicine is used as a remedy for joint pain and back problems. Our grandmothers also used it for colds, mixing it with honey and hot milk. As Dr. Łukasz Durajewski emphasizes on his Facebook profile, there is no scientific evidence of its effectiveness. However, folk medicine traditions and grandma's recipes claim that goose fat helped them with colds.

Goose fat has a low melting and smoke points, making it excellent for frying, braising, and baking.

It is ideal for preparing cutlets, potato pancakes, or fried eggs. Goose fat gives dishes a distinctive, slightly sweet taste and aroma that enhances the flavour profile of the dish. In France, goose fat is used for confit, which is the slow cooking of meat at a temperature no higher than 100 degrees Celsius (212°F).

Goose fat should be stored in an airtight container or glass jar. This will prevent the fat from absorbing refrigerator odours. Under the right conditions, it can be stored in the refrigerator for up to a year.

Although it is a product with valuable properties, it's important to use it in moderation. It is high in calories - 100 grams contain as much as 900 kcal. People with high cholesterol levels should limit their consumption, as it also contains large amounts of saturated fatty acids, which may contribute to the development of atherosclerosis.