[james419]

We have been saving the fat from our cooked ducks and geese and now have to much for everyday use.
Does anyone know if it can be frozen as we do not want it to go to waste

All thoughts and suggestions welcome

[WG.]

Yes, I've never done it but muntjac says it can be frozen.

Best French Onion Soup I ever made was using goose fat.

[muntjac]

absolutly .... warm it up to melting point if you have saved it cold .then line a plastic tumbler with a kitchen plastic bag  make sure the fais cool and then pour it in the bag /tumbler .stand up in the fridge to set tie the knot in the bag and then bang it in the freezer in a box of somesort i have loads just waiting for tatties to be cooked etc .you can use it again and again just so long as you dont burn it ..... also makes blooming marvelous chips

[WG.]

also makes blooming marvelous chips

Quoth the man with the triple bypass ...

How long does it keep in the freezer Munty 'cos fatty stuff like bacon starts to go rancid fairly quickly?

[muntjac]

i have used it after  a year and its still good mate when i am finally done with a pack i use it to waterproof tarp or my leggings .werks great

[WG.]

And you could always use it if you were planning a cross-Channel swim to visit your ancestral territory ...  

[muntjac]

hey now ya talking .but id wana go by way of st malo / martinique first please lolo

[WG.]

   

[celtbhoy]

put it into your oil burner.

[Aunt Sally]

Poultry fat particularly goose fat is quite high in mono saturates (similar to olive oil), so is a healthier option than a lot of vegetable oils.

[Annie]

Freezes for well over a year and still tastes delicious,if  friends and relatives find out about it you won`t have a surplus at all.

[Trillium]

Just watched a show on Stately Home dinners and duck fat was used to coat roasting potatoes first before baking. Supposed to give a wonderful flavour. Here ducky, ducky....  

[wellingtons]

... honest you don't really need to, it keeps for months in a sealed container in the fridge.  You just need to make sure you strain it through a muslin cloth, so that the duck or goose fat is just the pure fat.