I don't spread it on bread. I COOK with it. It makes the BEST confit! I cook the legs or thighs of duck, goose, and chicken in it. I also works for smoked poultry. I have not tried pork, yet, but I think it would also work. It needs to cook "slow and low" (I like 225 degrees Fahrenheit for hours). I remove the skin of the poultry first. (You can use the skin to make a crispy garnish for all sorts of dishes, so don't throw the skin away.)
For the confit: I pat dry the meat. I put all the meat pieces in a pot with a lid (you can also use a foil cover as a lid) and then I cover the meat pieces with the goose fat. Depending on how many pieces I am doing, I usually use 3 to 5 containers of goose fat.
Cover the pot and then check in 3 to 4 hours. You might need more time. The meat should fall off the bone. You can store the meat pieces on or off the bone. The idea is to cook the meat so that you can store it longer, but I find that it is so irresistible that it never lasts long at my house.
It's a delicacy that is a treat for friends or sometimes just for myself. :-)
Stiglmeier Gänseschmalz (Goose-Fat) 250g reviews
I tried both the Griebenschmalz and the goose Schmalz and for a good Schmalzbrot the Griebenschmalz is much better. I found the Goose Schmalz a bit runny and the Schmalz taste is barely there. Would not purchase again, will use it for making red cabbage.