Goose fat is the soft, pale-gold fat rendered from the skin and fatty tissue of geese — slowly melted out, strained clear, and set to a creamy, ivory semi-solid. Rich, savoury and clean-tasting with a generous smoke point, it is the traditional fat for the crispest roast potatoes, for confit, and for enriching the goose-and-duck cooking of central Europe and south-western France; at Christmas it is the classic fat saved from the roasting bird.