It’s about this time of the year that I order my Christmas goose. I find turkey fairly bland and inclined to be dry, whereas goose is very tasty and moist. It helps that the geese are free range. I don’t put stuffing inside a goose, and during the roasting drain off about four jars of goose-fat that solidifies to a pure white solid. It keeps very well in a cold part of the fridge, and lasts me well into the year. I have two principal uses for it.
It makes for the most delicious roast potatoes. I par-boil the potatoes for 8 minutes, drain the pan, then shake the potatoes lightly with the lid on. This roughens the outsides of the potatoes a little. Then they are roasted in goose-fat for at least an hour, basting occasionally and turning once. The process makes the potatoes very soft and fluffy inside, but with a slightly crunchy outer shell that tastes better than any other cooking method can manage. Most of the goose-fat left over when the potatoes are done can be racked off and used again.
My other use for goose-fat is in pastry. Used as shortening it makes for superbly succulent pastry to be used for fruit or savoury pies and quiches. I sometimes see goose-fat on sale in supermarkets, but it is quite expensive, whereas the Christmas goose-fat is just a by-product of roast goose. Oh, and I eat my Christmas goose with Bramley apple sauce. It’s a delicious combination.
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Madsen Pirie 
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