roast goose and goose fatI suspect we all look for evidence to convince us that our bad habits are not so bad for us after all. I still quote numerous medical articles which “prove” that wine is good for you, conveniently ignoring the caveat “in moderation”.

More recently of course there has been Dr Roger Corder’s The Wine Diet, which claims that certain red wines such as Madiran with its Tannat grape have a positive contribution to health and might explain the so-called “French Paradox” whereby the French, despite having a diet high in saturated fats nevertheless have a low incidence of coronary heart disease.

Health and diet guru Michel Montignac recommends cooking with goose fat rather than butter. It is probably significant that both the wine and food of South West France play such a key role in a healthy diet!

And now French wine and food specialists Devigne Wines and Confit Direct are praising the health benefits of the key staple foods of SW France.

In view of the latest scare story from the food police regarding Saturated Fats, did you know that whilst Beef, Mutton and Pork Fat are up to 50% Saturated Fat, Duck Fat is only 33% Saturated Fat and Goose even better at 28%?

In addition Duck and Goose fat contain an antimicrobial ingredient known as palmitoleic acid, a monounsaturated fatty acid. Palmitoleic acid fights microbes in your intestines.

Foie gras, duck confit and goose/duck fat are almost health foods!!
Or perhaps that’s going a bit far!

For more info see

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