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Potatoes roasted in goose fat

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Melissa Mead View Drop Down
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Joined: 17 July 2010
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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 View Drop Down
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Joined: 25 January 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 January 2012 at 20:20
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 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 01 January 2012 at 20:28
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 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 January 2012 at 20:53
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 02 January 2012 at 02:30
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.
Go ahead...play with your food!
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 02 January 2012 at 05:44
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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