Delicious! Thanks for reminding me of this. In the past, when I've made it (in the distant past), the fat I've used has come from bacon or, when I can find it, a lean sort of cured pork like Italian guanciale. But I do like the hint of smokiness that bacon gives. Cut into thick lardons, it adds richness to the dish. The recipe I have in my head comes from Craig Claiborne's original New York Times Cookbook, which is a rich treasure in itself. There are probably a good half dozen recipes in there that I've made over and over again for the past half century and they're as good now as they were when they were first published. Who needs a new cookbook?
Delicious! Thanks for reminding me of this. In the past, when I've made it (in the distant past), the fat I've used has come from bacon or, when I can find it, a lean sort of cured pork like Italian guanciale. But I do like the hint of smokiness that bacon gives. Cut into thick lardons, it adds richness to the dish. The recipe I have in my head comes from Craig Claiborne's original New York Times Cookbook, which is a rich treasure in itself. There are probably a good half dozen recipes in there that I've made over and over again for the past half century and they're as good now as they were when they were first published. Who needs a new cookbook?
Will go well with my Vermont Goose.
Would love a recipe if you can suggest for the Goose, thank you
Thank you for asking. Hank Shaw's recipe for roasting a goose is here: https://artofeating.substack.com/p/roasting-a-perfect-goose-or-duck, and I've added the link to the recipe headnote.
Thank you fro sharing the recipe sounds like a good technique
I will let you know the result!