John Myers
Goose Lard with Herbs
The perfect goose lard with herbs recipe with a picture and simple step-by-step instructions.
- 500 g Goose flavors (gut fat)
- 2 piece Chopped red onion
- 1 piece Apple Boskoop cut into small pieces
- 1 tbsp Finely chopped smoked meat and lightly toasted
- 1 teaspoon Fresh, finely chopped chives
- 1 tbsp Parsley freshly finely chopped smooth
- 1 pinch Dried marjoram
- 1 pinch Dried thyme
- 1 pinch White milled pepper
- Cut the flames into pieces and let them out on a low flame.
- Add apple, onion, marjoram and thyme. When the onions are brown add the smoked meat.
- When the cracklings are crispy, season with pepper and remove the pan from the heat. Stir in the fresh herbs and transfer to a ceramic vessel. The aromas of the herbs go into the still warm lard and the herbs are preserved when it cools down.
- Greaves info: Greaves are the solid fat components and meat fibers that settle on the bottom of the pot. You can also pass the liquid lard through a fine sieve. It is a matter of taste whether you want coarse or fine crackling lard.
- As you have probably already noticed in my recipes, I like to use goose lard with herbs for kale and red cabbage dishes. But we also like to eat it as a spread.
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