Crusty Bread with Goose Fat and Glazed Scallions
- For the goose fat
- 500 grams Goose fat (alternatively also duck fat)
- 3 yellow onion
- 1 Apple
- freshly ground peppers
- ½ teaspoon dried marjoram
- 1 bay leaf
- 2 allspice
- For the scallions
- 16 scallions
- 70 grams sugar
- 200 milliliters White vinegar
- 1 generous pinch Ground allspice
- 1 generous pinch Ground cinnamon
- For serving
- 4 slices Farmhouse bread
For the goose fat: Cut goose fat into cubes and heat in a pan until it runs clear. Leave in the pan until fat is clear and extra pieces are fried until golden brown. Strain grease through a sieve into a bowl and let cracklings drain well.
Peel onions, halve and cut into thin slices. Peel apple, quarter, remove core and also cut into thin slices.
Put some lard in a pan and fry onions and apple slices until golden brown. Season with salt, pepper and marjoram and add remaining lard, bay leaf and allspice. Simmer another 5 minutes, pour into a container and let stand at least 2 days without moving.
For the scallions: Rinse and trim scallions, shake dry and cut in half or in thirds. Mix sugar with 2 tablespoons water in a saucepan and caramelize. Deglaze with vinegar and 200 ml (approximately 7 ounces) of water and season with salt, allspice and cinnamon. Add scallions and simmer for 10-12 minutes.
Place scallions in prepared jar and close tightly. Allow to cool. Spread bread slices with goose fat and cover with caramelized scallions. Garnish with fresh marjoram and serve.