To Preserve Goose Lard: German Ganseschmalz 🦢🍏
Introduction
Imagine the rich, golden goose lard melting gently on a slice of fresh, crusty bread. This traditional German recipe for preserving goose lard, known as “Ganseschmalz,” is not only a fantastic way to make the most out of your roast goose but also a delightful addition to your culinary repertoire. Whether you’re spreading it on bread, adding it to soups, or using it to sauté vegetables, this lard adds a depth of flavor that’s simply irresistible. This recipe from lovewithrecipes.com will guide you through the steps to create your own jars of this savory treasure.
Ingredients
- 1 goose
- Salt (a pinch)
- Water
- 3-5 apples, sliced 🍏
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 2360.7 |
| Fat Content | 169.7g |
| Saturated Fat | 53.2g |
| Cholesterol | 704.3mg |
| Sodium | 541.8mg |
| Carbohydrates | 0g |
| Fiber | 0g |
| Sugar | 0g |
| Protein | 194.7g |
Cooking and Preparation Time
| Step | Duration |
|---|---|
| Preparation Time | 35 minutes |
| Cook Time | 1 hour |
| Total Time | 1 hour 35 minutes |
Instructions
-
Prepare the Fat:
- As soon as the goose is drawn, carefully remove all the fat from the inside and around the giblets. Place this fat into a bowl of cold water with a pinch of salt. This helps to cleanse the fat and prepare it for rendering.
-
-
Collect the Drippings:
- When the goose is halfway through its roasting process, use a ladle to remove almost all the dripping fat from the roasting pan. Be sure to do this before the drippings begin to brown, as you want to maintain the pure flavor of the fat. Continue to do this periodically, leaving just enough in the pan to baste the bird.
-
Simmer with Apples:
- In a large saucepan, combine the fresh goose fat and the collected goose drippings. Add a few slices of apple and a pinch of salt. The apples will infuse a subtle sweetness and help clarify the fat.
-
Render the Fat:
- Place the saucepan over a low heat and allow the mixture to simmer gently. Stir occasionally and let it cook until the fat turns clear. This process usually takes about an hour. The key is to render the fat slowly and avoid any browning.
-
Strain and Pot:
- Once the fat is clear, strain the mixture through a fine sieve to remove any solid pieces and apple slices. Pour the strained lard into small, sterilized jars, filling them to the top.
-
Seal and Store:
- Cover each jar with a piece of grease-proof paper to prevent any dust or contaminants. Then, secure the jars with stout brown paper covers or tight-fitting lids. Store the jars in a cool, dark place. The preserved lard can last for several months when stored properly.
-
Enjoy:
- Your homemade German Ganseschmalz is now ready to be enjoyed. Spread it on fresh bread, use it in cooking, or add a spoonful to your favorite recipes for an extra boost of flavor.
Tips and Tricks
- Choosing Apples: Opt for tart apples like Granny Smith for a subtle hint of acidity that complements the rich lard.
- Storing the Lard: Ensure the jars are completely dry before filling them with the rendered lard to prevent spoilage.
- Creative Uses: Try adding herbs or spices during the rendering process for a flavored lard variation. Rosemary or thyme can add a delightful aroma.
Conclusion
Preserving goose lard is a wonderful way to capture the essence of your roast goose, turning what might otherwise be discarded into a culinary delight. This traditional method not only honors the rich flavors of the goose but also provides a versatile ingredient for your kitchen. From lovewithrecipes.com, we hope you enjoy making and savoring this timeless German Ganseschmalz! 🦢🍏✨
