I live in Nairobi, where there's an interesting variety of meats that you can't find elsewhere, but also a huge absence of easily available meats and meat by-products stateside. I recently found a guy who delivers all manner of German products, one of which is Goose Schmaltz. I know the omega profiles of poultry meat aren't ideal, but how does that transfer to the rendered fat? Which also had me thinking about tallow and lard as well:
What's best (taste, nutrition, etc)? Anyone know of a comparison chart? How do you like to cook with them?