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Potatoes roasted in goose fat |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Posted: 01 January 2012 at 18:43 |
Ok, let's see if I can do this as an "official post":
My brother-in-law gave me 1 roast goose worth of drippings. (Filled about half a margarine container.) Here are the ingredients. The orange thing is the super-sharp new knife from my Christmas stocking: I preheated the toaster oven to 400, stirred in a spoonful of crushed garlic, and decided to add a few shakes of turmeric, for color: Next, I spread the fat in my little roasting pan. It quickly liquified into the consistency of melted butter. Then I washed 2 lbs of fingerling potatoes, put more than half in the pan + rolled them in the fat: Roasted for approx 20 minutes. Flipped the potatoes over. Roasted approx another half-hour. Took the pan out of the oven, and coated the potatoes with Penzey's mural seasoning. (They'd probably be even more awesome with a pinch of salt too.): They were delicious! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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oh, those are truly beautiful potatoes! i'll definitely have to see about trying a goose, and also saving the fat.
i'm glad to see you finally got the pictures to work - it was worth the wait! definitely an inspirational post, melissa - good job!
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Thank you!
Some people said that cooking goose is really hard. My brother-in-law said "The hard part isn't cooking it- it's affording it!" Now I know why he doesn't do it more often. ;) It sounds a lot like cooking a duck. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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we see duck here now and then, and might have an easier time procuring one of those. i wonder if duck fat would be as good as goose fat for this sort of thing?
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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My goodness Melissa!...what wonderful looking roast "taters"....You can almost smell them through the screen.
They appear to be roasted to absolute perfection....a great addition to any menu, anytime.
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Go ahead...play with your food!
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Thanks!
Well, a quick Google of "Potatoes in duck fat" turns up all kinds of links to happy-sounding chefs, so I guess it works! |
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