I know that they get it from geese via redering but every time I’ve seen geese for sale, they’ve always been whole, well mostly, and the bits missing (head, neck, feet, etc) aren’t especially fatty, which raises the question of what gets rendered down to make the fat that comes in jars. Anyone have any idea?
I haven’t seen goose or the fat sold in the US, not that I’ve looked. Is cooked goose (or parts) sold wherever you are? Maybe there’s a large market for feathers that leaves lots of spare carcasses that can’t be sold for meat, so they’re rendered.
Have you ever roasted a goose? Huge amounts of fat pour out into the roasting tin. Literally pints of fat. You have to pour it off into a container every so often or there is a risk the tin will overflow.
If you then put a lid on the container and allow it to cool, it solidifies back into white goose fat, which you can store and use for roasting potatoes for the rest of the year.
It’s possible the commercial production of goose fat for sale is also done in this way.
You don’t eat goose in the US? You’re missing out! Far tastier than turkey, in my opinion.
But I think the point is that the OP only sees whole geese and goose fat sold. Where are the spare geese that are used solely(?) for rendering?
Oh no doubt. I’ve heard it’s wonderful. Strangely enough we don’t eat much duck either, and it’s quite expensive when we do. How do the prices compare there to chicken or turkey?
There is such a range of prices, it’s hard to compare. At the top end, you could pay as much for a free-range goose as for a free-range turkey, and of course get a smaller bird with less meat. At the cheaper end, a frozen goose in Lidl might cost about half of what a frozen turkey would cost.
I see your point now. Believe it or not, there is a “Goose Fat Information Service”:
I made one attempt to get on the waterfowl bandwagon by roasting a duck, but it seemed like the thing was all fat, no meat. That’s one thing at least that we can appreciate about turkey. Do geese suffer that same shortcoming?
This thread is getting close to being shuttled off to the cooking board, but…
Goose fat, much like goose foi gras, is hardly seen; far commoner for fois gras and fat sales is duck.
Duck is pricier than chicken or turkey (and in Chinatown(s) the price can be 1/2 that of other areas), but is farmorse expensive than goose (NYC). The ways to cook duck is a whole nother story.
There are fewer options to cook goose as well.
On a related note: does anyone know if they eat goose in Greece?
An excellent find! But the question remains: what is done with the rest of the goose? The raw birds still have the fat on them. I’m assuming the OP asks the question because no cooked goose products are seen other than fat.
Now granted the link you found says most fat comes from France, Hungary, and Poland, so maybe the cooked goose is sold there, while the fat is exported to the OP’s home.
Well these guyssell goose meat by the ton, and are prepared to supply 9900 tons a month. They probably have a lot of fat leftover to put in jars.
Yeah, but it can be greasy.
Just turkey, because they broke the china and spilled the grease.
And there’s are answer.
Anyone want to go in on a ton of canned goose? 
If we really get hungry, it looks like they can sell us 9900 tons/month.
MINIMUM order, one ton.
Man, you thought the leftovers from the T-Day bird got monotonous! Imagine one whole TON of canned goose!
Goose for breakfast, goose for lunch, goose for dinner.
Goose casserole, goose soup, goose hash, gooseburgers, goose a la king…
Mind boggling!
~VOW
Mmmm… Turkey fried in Greece! This thread is making me Hungary. Someone is telling me, ‘Stop your Wales! I’ll Fiji!’
I’ve heard somewhere that in early modern Europe (give or take a few centuries) wooden presses were used to smash cooked meats of all kinds, in order that the juices from these meats may have been collected. Probably from Steingarten somewhere – he’s always good at that kind of odd detail. I know he has an essay somewhere on goose and their cooking and eating that IR as pretty interesting (natch).
That would be a cool project for the DIYer. It could double as a rustic addition for a home dungeon, as well.
The preparation is the calling card of the Tour d’Argent restaurant in Paris. The preparation is shown here.
A Rouen duck is used, which has been strangled rather than beheaded, so that the blood remains embedded deeply within.
Every time someone orders a pressed duck, he receives a numbered certificate, which then usually compare with the ticket numbers of famous people who’ve eaten there.
You too can by a duck press–eminently suitable for a goose–quite readily. Here’s a bunch of them.