Rendered Goose Fat
PREP TIME: 5 minutes | COOK TIME: 2 hours | YIELD: +/- Two Pounds
2.5 pounds Fat and excess skin from one 10 to 12 pound young goose, gently frozen
Run the gently frozen fat and skin through a meat grinder or gently pulsed in a food processor - alternatively hand dice.
Using a suction or chamber machine vacuum pack the ground fat in 2 bags.
Submerge bags in the preheated SV1 for 1.5 to 2 hours.
Remove the bags and carefully strain the rendered goose fat through a fine mesh strainer into a large glass bowl discarding any residual bits.
Let the goose fat cool to room temperature portion and vacuum pack. Refrigerate and use as needed.