If you choose schmaltz instead of butter, plain rendered goose fat will do, but here I use a deluxe version of rendered goose fat with pieces of goose liver, crispy bits of goose skin and meat. Plus, it’s from an organic free range goose.

If you choose schmaltz instead of butter, plain rendered goose fat will do, but here I use a deluxe version of rendered goose fat with pieces of goose liver, crispy bits of goose skin and meat. Plus, it's from an organic free range goose.

If you choose schmaltz instead of butter, plain rendered goose fat will do, but here I use a deluxe version of rendered goose fat with pieces of goose liver, crispy bits of goose skin and meat. Plus, it’s from an organic free range goose.

Nino Loss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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