Goose lard

Goose lard

Goose lard is mainly melted from the breast fat and visceral fat, the so-called flomen, of the goose. When stored at room temperature, it is very soft and tends to become liquid. Pure goose lard looks pale yellow and tastes very aromatic. It goes very well with stews, sauerkraut, red cabbage or green cabbage. Since it melts very quickly, geese lard is often mixed with pig lard in the trade. This makes the goose lard slightly firmer and therefore spreadable.

All data per 100 g:
900 kcal
0 g
0 g
100 g

Recipes with Goose lard

Baked ham with sauerkraut
Baked ham with sauerkraut For baking ham with sauerkraut best use cured crusts roast. Preheat oven to 220°. ...
Blue cabbage
Blue cabbage Halve the blue cabbage and cut it into very fine slices with a bread slicer. Heat the goose fat in a casserole dish. ...
Bock Sausage Hot Dog
Bock Sausage Hot Dog Bock Wurst Hot Dog is a hearty variant of the Danish hot dog and is suitable as a party recipe. For the sauerkraut, first peel the onion and cut into small cubes. ...
Bread roll with baked ham
Bread roll with baked ham Bread rolls with baked ham can be prepared very well. Preheat the oven to 200° C. ...
Casserole with meat
Casserole with meat is a simple hearty casserole, which can be prepared very well also in larger quantities. For the casserole with meat salt potatoes boil. ...
Christmas Poultry Goulash
Christmas Poultry Goulash is given by the duck breast an aromatic sauce, but by adding turkey breast is not too high in calories. Remove the skin from the ducks' breast by lifting it slightly and moving your fingers between the flesh and the skin. ...
Duck breast with red cabbage and croquettes
Duck breast with red cabbage and croquettes tastes particularly aromatic with fresh red cabbage. Quarter the red cabbage and remove the middle stalk. ...
Goose breast with orange sauce
Goose breast with orange sauce goes particularly well with red cabbage and Rösti corners. Preheat the oven to 200°. ...
Goose breast with pomegranate
Goose breast with pomegranate For the breast of geese with pomegranate it is best to use a boneless breast of a young oatmeal goose. This makes it easy to cut the goose meat after stewing. ...

(C)opyright by Marions Kochbuch