Does anyone know anything about the fatty acid composition of goose
or duck fat?  For variety I have been roasting duck and goose weekly.
A lot of fat is released which I pour off and save.  I have been
using it in cooking in place of olive oil or the occasional coconut
oil.  The goose oil is very warming.  I think is should be fairly
high in monounsaturated fat based on its appearance.  It looks
perhaps most similarly to avocado oil (the taste is much different
though).

Mike
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