Final answer:
True, duck and goose skins do contain a great deal of fat that should be rendered or removed to improve dish quality and healthiness. This process also yields duck or goose fat that can be used for cooking, while removing skin is advised for a healthier diet.
Step-by-step explanation:
The statement that duck and goose skins contain a great deal of fat that should be rendered off is true. This skin has a thick layer of fat that many culinary practices suggest removing during cooking to improve the texture and healthiness of the dish. When preparing poultry such as duck or goose, rendering the fat is a method of slowly cooking the skin so that the fat melts away. This process not only cooks the skin, making it crisper, but also produces duck or goose fat, which is considered a delicacy in many culinary traditions and can be used for cooking. As in the given recipe for Bessie's Birds, it's common to remove the skin and fat from the duck before combining it with other ingredients for a more balanced and less greasy dish.
Moreover, the idea of transforming the skin into gloves or boots as mentioned in the reference indicates the historical and practical value it provided, but it's not directly related to the culinary use. In terms of eating habits, many people recommend taking off the skin of poultry, such as chicken, before consuming to reduce the intake of saturated fats. Removing the skin and associated fat can contribute to a healthier diet and is often part of dietary advice for heart health.