I first tasted goose fat fried rice at a small restaurant in North Point, a neighbourhood in Hong Kong. I’m sure they created this delicious dish as a way to deal with the trimmings from the goose they serve – the small scraps they cut off before serving the half or quarter goose. When buying roast goose, serve the meat for one meal, and save the leftovers to make goose fat fried rice. Be sure to simmer any leftover goose bones in water, to make a flavourful stock. I love the way thrifty cooks...