Goose fat

Goose fat is an animal fat obtained from geese, highly valued in cooking for its delicate flavor and its ability to enhance dishes. It is traditionally used for frying, roasting, and confiting foods, providing a crispy texture and a unique flavor that is highly prized in European cuisine, especially in French cooking.

Originating from regions where geese farming is common, such as Central Europe and France, goose fat has been a classic ingredient in traditional recipes, although its use has spread worldwide due to its versatility and culinary properties.

Among its properties, it stands out for being a fat rich in monounsaturated fatty acids, which can be beneficial for health when consumed in moderation. Additionally, it has a high smoke point, making it ideal for high-temperature cooking without breaking down.

In the context of Latin America, goose fat may simply be known as grasa de ganso; however, in some Spanish-speaking regions, it may also be called sebo de ganso or manteca de ganso, although these terms are less common.

This ingredient is perfect for enhancing traditional recipes such as confit potatoes, duck à l'orange, or sautéed vegetables, offering a tasty and less common alternative to pork fat or vegetable shortening.