Castaing Goose Fat 320g

Goose Fat

There's something particularly satisfying about a tray of perfectly golden, crispy roast potatoes, and Castaing Goose Fat 320g is just the ingredient to help you achieve them. A traditional favourite in French cooking, goose fat has a rich, gently savoury flavour that brings a lovely depth to roasted vegetables, slow-cooked dishes and comforting winter meals.

Made by Maison Castaing, a family-run French producer established in 1925 in the Landes region of South-West France, this traditional cooking fat is a wonderful alternative to butter or vegetable oil. It melts easily when heated and is particularly well suited to roasting, frying and slow cooking, helping potatoes develop those irresistible crisp edges while keeping the centres beautifully fluffy.

Beyond the classic goose fat roast potatoes, it's a brilliant ingredient for making duck or goose confit, traditional French cassoulet, homemade pâtés and rillettes. You can also use a spoonful to roast parsnips, sauté mushrooms or add richness to hearty potato dishes.

At i4C, we think a jar of goose fat is well worth having in the kitchen, especially when Sunday roasts and Christmas dinners are on the menu. It's one of those traditional ingredients that proves a few simple touches can make a familiar dish feel that little bit more special.

Key Features:

• 320g jar of Castaing Goose Fat.
• Produced by Maison Castaing, established in 1925.
• Traditional French producer based in the Landes region.
• Made with goose fat and salt.
• Naturally softens and liquefies when warmed.
• Suitable for traditional French recipes and everyday cooking.

Recipe Inspiration:

• Crispy Goose Fat Roast Potatoes: Parboil Maris Piper potatoes, rough up the edges and roast in hot goose fat with rosemary and sea salt until deeply golden and crisp.
• Goose Fat Roasted Parsnips: Toss parsnips in melted goose fat with thyme and a little honey before roasting until caramelised and tender.
• French-Style Confit Garlic: Slowly cook whole peeled garlic cloves in goose fat with fresh thyme until soft and sweet, then spread onto toasted sourdough.
• Rustic Potato & Onion Galette: Layer thinly sliced potatoes and onions with melted goose fat, garlic and seasoning before baking until golden and crisp around the edges.

Why does goose fat make roast potatoes so crispy?

Goose fat coats the surface of potatoes evenly and transfers heat efficiently during roasting, helping the outside become golden and crisp. For the best results, parboil floury potatoes first, allow the steam to escape and gently shake them to create rough edges. Adding them to preheated goose fat helps the crisping process begin straight away.

What temperature should you use when roasting potatoes in goose fat?

Around 200°C in a conventional oven, or 180°C in a fan oven, is a useful starting point for goose fat roast potatoes. Preheat the roasting tray with the fat before adding your potatoes, then turn them occasionally to encourage even browning. Cooking times will depend on the size of the potatoes, but approximately 45–60 minutes is typical.

What is the difference between goose fat and duck fat in cooking?

Both are traditional French cooking fats valued for roasting and slow cooking. Goose fat generally has a mild, savoury flavour, while duck fat can have a slightly more pronounced richness, although the difference is subtle. Both work particularly well with potatoes and root vegetables, so the choice often comes down to personal preference and the recipe you're preparing.

Ingredients:

goose fat, salt.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.