The wonders of Goose Fat have been kept secret for too long.
 
Rougie Goose Fat will deliver perfect roast potatoes and makes a good general cooking oil as well.
 
From the beginning of the 18th century, goose fat is considered the best animal fat, it is appreciated for its subtle and discreet taste.
 
Conscientiously preserved in stoneware pots, fat has sometimes been an essential staple for modest households, sometimes served to season more refined dishes. 

In the good kitchen of the 19th century, the fat of palmipèdes enjoys a great valorization in the South-west of France. Methods and recipes flourish in the works of the period (Details of processes used in Gascony, early 19th century, The Landais Cook (1893).
 
The fat will then be used to preserve goose and duck meat, especially candied meats, ensuring maximum shelf life. 
For a different culinary experience, occasionally substitute goose fat for the fat you usually use (butter, oils).
 
The nutritional qualities of goose fat are very slightly higher than those of duck fat. Goose fat is a little less caloric and contains more monounsaturated fatty acids closer to the composition of olive oil.