Goose or duck lard

What to do when the Christmas roast overflows with fried fat? Discard?

Nooooooo ... you do not do it. You make delicious poultry lard out of it.

But how? My Omma still knew that. Me too. And I make no secret of it.


How are you? Very easily.

So, once the fat from the roaster and skim off set aside. You have to know that goose or duck fat is almost always liquid, even when it's in the fridge. Anyway - immediately in the fridge when it has cooled down a bit. We do not want to keep the roast fund in lard - then it just gets bad quickly.

So, and here's where it comes from: If you want to do it authentically, you can get pigflies from the butcher you trust. That's nothing but crazy bacon. He comes in the pan and is SLOWLY left out. The amount of fat should be calculated so that it afterwards eat about half-half between pork and poultry fat.


If you want to be more comfortable, buy pure lard (eg from Laru).

But again to the Flomen. If the hilarious, the Flomen crisp brown, then you take out some of the Flomen out again, otherwise it's too much. Then onion pieces come in the fat. Roast until they are nice brown. Then, yes, then, comes the "wedding". The poultry lard comes into pork. Salt, pepper and marjoram must be on it. Just let it simmer a bit, then cool it down a bit and pour it into glasses or cups. If cold, eat in the fridge.

And then on fresh brown bread from the bakery, in addition ne sour cucumber ... simply delicious ...

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