Nutritional Notes
On one end of the spectrum, cold-pressed extra virgin olive oil is a fantastic source of essential vitamins and polyphenols, and is low in saturated fat. However, the low smoke point of olive oil may cause it to burn during cooking, thus deleting the health benefits or producing chemicals that are unhealthy to consume. This limits use of extra virgin olive oil to primarily low-heat or cold dishes. On the other end of the spectrum, animal-based fats, like tallow, lard, or butter, have a higher smoke point, and allows for use in high heat cooking, deep frying, roasting, and baking. They also lend a richness and aroma that just make everything taste good! Unfortunately, these fats tend to be high in saturated fat, which make overconsumption a health and nutrition risk.
Goose fat is an ideal and elegant option, with substantially lower saturated fats (and substantially higher amounts of heart healthy unsaturated fats) without sacrificing the added aroma, silky texture, and cooking versatility of an animal fat.
Fat Data – Comparison of Nutritional Values (Typical values per 100g)
|
|
Fat Content |
Saturates |
Mono-unsaturates |
Polysaturates |
|
Butter |
81.50% |
54g |
19.8g |
2.6g |
|
Beef dripping |
100% |
54.8g |
36.7g |
2.5g |
|
Lard |
100% |
40.8g |
43.8g |
2.5g |
|
Suet (shredded) |
100% |
40.8g |
43.8g |
9.6g |
|
Compound Cooking Fat |
100% |
38.1g |
45.6g |
11.1g |
|
Goose Fat |
100% |
32.7g |
55g |
10.8g |
|
Duck Fat |
100% |
26.9g |
57g |
11g |
|
Extra Virgin Olive Oil |
100% |
13.8g |
72.9g |
10.5g |
Sources: http://www.goosefat.co.uk/page/nutrition-and-health; https://theconsciouslife.com/foods/olive-oil-04053.htm
Similar to extra virgin olive oil and avocados, Goose Fat is rich in Oleic Acid C18.1 (a specific type of monounsaturated fatty acid) which has been shown to help lower blood cholesterol levels and improve the immune system.
(https://pubmed.ncbi.nlm.nih.gov/32066000/; https://pubmed.ncbi.nlm.nih.gov/23278117/; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2706835/; https://pubmed.ncbi.nlm.nih.gov/23165533/ )
Cooking Notes
Cooking with Goose Fat is a quick and easy way to subtly enhance the aroma and flavor of nearly anything you cook! Goose Fat does not have a gamey smell; rather it adds a mild richness to the aroma, as well as a velvety texture on your palate. Goose Fat is also highly versatile. The high smoke point (375F/190C) allows the Chef to use it for high-heat stir fry, deep frying, oven roasting, and even baking. Meanwhile, the melting point of around 77F/25C means that Goose Fat stays liquid at room temperature, making it perfect for salad dressings, or topping hot or cold dishes. When refrigerated, Goose Fat does solidify, but remains soft and easy to spoon out, unlike butter. The French spread goose fat like butter on baguettes. Asians use it in stir noodles and wok cooking. The Brits baste it on oven-roasted potatoes. Where will your cooking adventures with Goose Fat take you?
