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?