Goose fat versus lard

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I am going to make focaccia first time, the recipe I am going to follow call for the use of some lard. I have goose fat on hand, would that work, or would it throw me off in the wrong direction.
 

phatch

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Lard is pretty neutral, goose fat not so much. I've not seen lard called for before, just olive oil.
 
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There are a few recipes out there for lard in foccaccia. Nick Malgiere might be the most prominent lard-based focaccia recipe. As a rule, I trust Malgiere but lard is non-traditional and the best tasting focaccia uses the best tasting olive oil. Goose fat would taste different but should substitute fine.... both being basically pure fat. Can't wait to hear how it tastes. :)
 
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It will definitely steer you toward a completely different flavor profile. More akin to duck fat.

And I wouldn't say that lard is neutral, but I suppose it depends how it was processed and where you source it from.
 
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