In this case, it’s the layer of fat under the skin of the roast goose. If you have more fat and skin than needed for this recipe, cut it up and render out the liquid fat, as instructed in steps ...

Golden, crispy skin, juicy meat, and flavorful rice stuffing—this stuffed goose is a true feast for the senses! A dish that’s as delicious as it looks! China Dealt Blow by New Panama Deal ...

According to distiller Matt Power, the first step was to slow roast a goose to dry it out while maximizing the Mailliard reaction, which gives the skin a golden color and "delicious roasty ...