What to do with Goose Schmalz?

Imagine my surprise when I logged on to ask this question and saw @ velerick's post re:his/her skinless fatless goose. Together we have one perfect goose!

I was at the local farmer's market last weekend and picked up a small tub of goose schmalz. ( I live in an area with a high number of german old order mennonites...the schnitzels, sauerkraut and smoked chops are unreal in these parts).

Now that I have it, I don't know really what to do with it. I used some this morning in some decadent scrambled eggs that may have ruined me forever. They were so delicious and rich and poultry flavoured.

I have some new baby potatoes, and thought I might fry some in the schmalz, but I really don't know what else to do to highlight the loveliness. I don't simply want to use it to replace fat, but to highlight it or use it to its best.

Any ideas Eaters?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: