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Goose Lard with Greaves, Onions, Celery and Baked Apples

5 from 8 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 30 kcal

Ingredients
 

Lard production:

  • 150 ml Rendered goose fat
  • 45 g Flomen fat (sections of animal fat reserves)
  • 40 g Diced pork belly (additional)

Supplements and Spices:

  • 1 piece Diced onions
  • 30 g Sliced ​​celery
  • 0,5 piece Apple Boskoop, pieces
  • 2 Pinches Salt
  • 1 pinch Pepper
  • 1 tsp Rosemary
  • 1 tsp Thyme

Instructions
 

Note:

  • The quantities given may vary, are only guidelines. If there is an excess of fatty substance, the seasoning is enough to double the amount.

Goose Lard:

  • Pour off the crackling goose fat from the roast and heat the bacon, possibly Flomen, skin reservoirs with layers of fat together in a deep saucepan (because of possible hot fat splatters) and slowly dissolve. Cut the salt, spices, onion, celery and apple into small pieces, add them at the end and let them stew until they are browned. Bring the fat to the boil briefly.

Cooling down:

  • Pour into a suitable container (porcelain or glass) with a lid, possibly use a metal sieve. The lard will not set properly at room temperature and should be covered and stored in a cool place to allow the structure to solidify.

Use:

  • The goose fat flavored in this way can be used conventionally for roasting and baking and for soups and sauces. Also suitable as a spread.

Nutrition

Serving: 100gCalories: 30kcalCarbohydrates: 4.8gProtein: 1.1gFat: 0.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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