[Sca-cooks] cooking geese

[Phlip]

Ene bichizh ogsen baina shuu...

Either duck fat or goose fat can be used interchangeably. Obviously, you get
more fat from a goose, but both are very similarly flavored.

Warning- if you get a wild duck or goose that has been eating fish, the fats
will taste fishy. Stick to domestic poultry until you know more about
dealing with game. If you need help, you know my email ;-)


Phlip

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message -----
From: "Stefan li Rous" <StefanliRous at austin.rr.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, December 24, 2002 5:09 PM
Subject: Re: [Sca-cooks] cooking geese


> Adamantius commented:
> > Also sprach Kirsten Houseknecht:
> >>i got over four CUPS of goose fat from it.. anyone have any ideas of
what to
> >>use it in??
> >
> > The best home fries, rosti, or other similar sauteed potatoes you ever
had.
>
> Does this work only with goose fat? Or would it work, if not quite so
> tasty to use duck fat? I still have a frozen duck in the freezer. However,
> i wanted to try the Welsh salted duck recipe. That might end up with too
> much salt in the drippings for this. Of course my copy of the Welsh recipe
> book has probably been packed away by now...
> --
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris            Austin, Texas
StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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