Contents
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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