Preparation

Goose fat and skin
The fat is cut into 7-8 cm squares. Increase the surface with an X-shaped knife or lattice. The skin is crested in the middle. The fat from the scallops drains through that hole during frying, and the scallops will be particularly crispy. Place the fat cubes and a glass of cold water in a saucepan. Cover the pan with a lid. Bring to the boil over medium heat, stirring occasionally with a wooden spoon. When the water has dropped and the scallops start to brown, check if they are done. Hit the surface of the scallops with a wooden spoon, and when they seem to crack, they will be taken off the fire. Sprinkle the hot halves with cold water, then cover the pan. after they have cooled down, remove the scissors with a spatula with holes. Put them in a strainer, press them with a wooden spoon until the lard comes out of them, then place them on a plate. Cover the plate and leave to cool. Pour the lard into jars with lids. After it has cooled well, keep it cold.