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Put some goose fat in the bottom of a pan, cut some baking potatoes in half, roast the potatoes in the goose fat. The potatoes will have a thick, crusty layer on the bottom, and they'll be fluffy on the top. This used to work with roast beef until the beef became so lean.
Thanks, Dirt Grinder. I think I'll add this to my larder of duck fat &, um, lard.
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