Goose Fat

Cassoulet de Toulouse is a traditional casserole that showcases the rich culinary heritage of Toulouse. Made with haricot Tarbais beans, a variety of meats including lamb, pork, Saucisse de Toulouse, and duck confit, as well as aromatic ingredient... READ MORE

A typical winter dish from Northern Germany, Gruenkohl und Pinkel consists of finely chopped kale that is cooked with lard and onions, accompanied by smoked sausages made from pork meat and grits, called Pinkel. The dish is commonly serve... READ MORE

Gefüllter gänsehals is a traditional dish consisting of stuffed goose neck. The dish is made with a combination of goose neck, goose liver, bacon, bread rolls soaked in milk, parsley, lemon zest, goose fat, onion, chicken stock, salt, an... READ MORE

Żołądki z gęsi po siewiersku, or Siewierz-style goose stomachs, is a traditional dish made by simmering goose stomachs in a flavorful broth with onions, mixed vegetables (carrots, celery, parsley), spices, and herbs like bay leaf, peppercorns, and... READ MORE