Use it instead of your usual butter or cooking oil and your dishes will taste like the specialties served in restaurants in the South-West of France. Give a new gastronomic dimension to meats, pasta, potatoes or other vegetables sauteed in goose fat. Not to mention dishes like cassoulet, choucroute, lentils and pork which taste so much better cooked with goose fat.

Once the tin is opened, put the remainder in a jar or a closed container and it can keep up to two months. (Goose fat is the most balanced of all animal fats because it has far less saturated fats than butter, lard and has far more mono and poly-unsaturated fats, essential for good health.)