First of all, I know nothing about rendering fat, so any tips would be appreciated...but here's my question:
Here's jc's recipe for goose:
Julia Child's Steamed Roast Goose Recipe looks like another good option for my Christmas Goose...but seeing as there's so much boiling water involved...what happens to the fat?
And then how do you then render the fat from such a recipe?
Do you get as much fat as you would by regular roasting?
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