Godard-Chambon & Marrel Goose Lard 350g | ūü¶ÜThe Bow Tie Duck Manila
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Godard-Chambon & Marrel Goose Lard 350g

The Holiday Roasting Essential

Come the hol¬≠i¬≠day sea¬≠son, with large poul¬≠try and veg¬≠eta¬≠bles ready to go into the oven, goose lard is that clas¬≠sic final touch that gives your roasts a love¬≠ly gold¬≠en color. 

TAST­ING NOTES FROM THE CURATOR

Goose lard has a pale yel¬≠low-white col¬≠or straight out of the tin and a very mild, fat¬≠ty scent. Famous chefs like Jamie Oliv¬≠er, Nigel¬≠la Law¬≠son, and the incom¬≠pa¬≠ra¬≠ble Mary Berry use dif¬≠fer¬≠ent amounts of this fat in their roasts, and what mat¬≠ters in the end is that you use it to suit your tastes. When rubbed over food or heat¬≠ed in a pan, goose fat has no par¬≠tic¬≠u¬≠lar strong fla¬≠vor but cre¬≠ates a sub¬≠lime gold¬≠en-brown but¬≠tery film on the skin of your roast¬≠ed goods.

PREPA­RA­TION OR PAIRINGS

Goose lard is most famous¬≠ly used for roast¬≠ing pota¬≠toes, result¬≠ing in that love¬≠ly gold¬≠en col¬≠or. It is also a great enrich¬≠er for legume-based soups. Tra¬≠di¬≠tion¬≠al Jew¬≠ish cui¬≠sine also uses this rich fat quite a lot (though they call it schmaltz) in any¬≠thing from dumplings to caramelized onions, to pota¬≠to latkes, roast¬≠ed veg¬≠eta¬≠bles, and even mat¬≠zo ball soup. You can also use goose lard as a sub¬≠sti¬≠tute for oil or but¬≠ter in bak¬≠ing savory bis¬≠cuits, corn¬≠bread, or tortillas.

A EURO­PEAN STAPLE

Geese have been part of Euro¬≠pean cui¬≠sine since Gre¬≠co-Roman times. From the 1200s, British goose fairs became com¬≠mon on St. Matthew‚Äôs Day in Sep¬≠tem¬≠ber. Their fat became part of the culi¬≠nary reper¬≠toire around the 19th cen¬≠tu¬≠ry and was even prized as a rub¬≠bing cure for chest colds. In France, goose lard is still often used in place of but¬≠ter in cook¬≠ing, espe¬≠cial¬≠ly in the south¬≠west¬≠ern regions of Gas¬≠cony, Aquitaine, and P√©rigord.

Storage Instructions

Store your unopened tin in a cool, dark pantry for up to a year. After open¬≠ing, trans¬≠fer it into an air¬≠tight glass con¬≠tain¬≠er and keep it in the refrig¬≠er¬≠a¬≠tor up to 3 months. For longer stor¬≠age, press it into an ice cube tray and you can freeze it for up to 6 months.

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